y 



CAMPFIRE COOKERY 

FOR 

SOLDIERS 

SCOUTS 

CAMPERS 

HIKERS 

HOTELS 

RESTACRANTERS 

BOARDING HOUSES 

AUTO TOURIST 

IF YOU EAT YOU NEED IT 



©CLA6147 









Copyright 1921 
STEWARD H. CLYATT. 



M 18 1921 



FOREWORD 

Ft. Thomas, Ky. 



Sergeant Harry B. Clyatt, Infantry, U. S. 
Army, the author of this pamphlet, is a gradu- 
ate of the Army School for Cooks and Bakers, 
and has been on duty at this post for approxi- 
mately four (4) years. During this period he 
gained valuable experience in the art of pro- 
viding food for large bodies of soldiers, especi- 
ally so during the draft-period, when at times 
as many as 5,000 men were subsisted at this 
post. 

As an aid in the selection of appropriate 
menus, and as a handy reference-manual to 
calculate almost instantly the different quanti- 
ties of food-components required in order to 
prepare said menus with a minimum loss and 
wastage, the contents of this pamphlet should 
prove of great help and assistance to all persons 
charged with the important task of preparing 
meals in either small or large quantities. 

PETER E. TRAUB, 

Colonel, Cavalry (_D. O. L.) 

Commanding. 



INDEX 

Page 

Apple Cobbler 37 

Army Rations ^^^ 

Articles, Containers, Portions 98 

Basic Unit Tables, Quantities HO 

Basic Unit Tables 59 to 96 

Basic Unit Figuring, Quantities 24 

Bacon, Fried 26 

Baking Chart 1^2 

Baking and Frying 19 

Baked Fish 31 

Baked Beans 32 

Baked Potatoes 33 

Batter Cakes " 25 

Beef, Spanish 28 

Beef Steak 



Beef Roast. 



Cake, Plain 



28 

Beef, Irish Stew 30 

Beef, A. La Mode 26 

Beef Hash 27 

Beef Hearts' 27 

Beef Loaf 27 



28 



Beans, Baked 32 

Beans, Lima 34 

Brains and Eggs "9 

Brown Betty 38 

Bills of Fare 103 

Cake, Coffee 39 

Cake, Layer 38 



38 



Cabbage, Bavarian 34 

Cabbage Slaw 37 

Camp Baked Potatoes 24 

Can Peas 32 

Clam Chowder 23 

5 



Chirkcn, Fraciwscc 

Chicken Stewed, Dumplinpi 

Chart 7 Days, Quantities 




29 
30' 

lot 


Chart, Meat and Fdwl Quantities. . . 
Chart Meat. Quuntitics 


. .110, 


1 12 


Chart. Vegotuhle Quantities. 


, . .Ill, 


116 


Chart. Miscellaneous, Quantities 

Cost Price ... 


..118. 


120 
108 


Chocolate, Drink 

Cot'on, Drink 




40 

to 


Coffee 




40 






M 






"-> 












"6 






?6 


Coclfish Cakes 




Tl 


DnnipIiiifTS 


2t. 


30 


Examples, Lessons 

Fritter Hatter 


...33. 


31 

10 






17 


Fish, Salted 




"3 


Fish, Larire 






Fish. C<xikinB on Hikes 




r,o 


Fish, Fried 




o.> 




V^ 






''R 


How to Fif^ire Cost of One Meal . . 




"0 


Hominy 




3'' 


HandlinK Bill of Fare No.l3 

Ice Cream 




11 

3'> 


Indian Baked Fish 




?3 






3«» 


I>etlure .Sidad 




36 


1.,4'moniide 


40 
31 






It 


Mea.suri«a and Weight Army Cup. . 
Milk (Jiiantitiea. Brenkfant FimmI 




''7 



Macaroni and Cheese 32 

Meat for Prudent Buyers and Use 21 

Oatmeal Mush 26 

Peas, Canned 32 

Peas, Green 32 

Potato Chowder 26 

Potatoes Sweet, Baked 35 

Potatoes Sweet, Candied 35 

Potato Salad 36 

Potato Camp, Baked 24 

Permanent Camp Ration Chart 104, 106 

Planning the Trip 9 

Quick BiU of Fare 10 

Rice, Boiled 35 

Rice, Fried 35 

Ration percentages 100 

Receipe 9 

Sauce, Cream 37 

Salmon Salad 37 

Salmon Cakes 32 

Scout Twist 17 

Sweet Dough Mixture 39 

Sweet Potatoes, Baked 35 

Sweet Potatoes, Candied 35 

Tables, Basic Unit 59 to 95 

Tea, Hot 40 

Tea, Ice 40 

Tomato Sauce 30 

Tomatoes, Stewed 36 

Turnips, Boiled 36 

Weights and Measures 97 



Manual of Cooking 



Tho <>l»jr«t of this liltio volume is to roach 
our little fri«'ii(is, the Hoy Srotits. and others 
who in-«'<l holp over thoir roiiRh trails on their 
hikes through the «-ountry aiid to nuikc their 
trips sucri'ssful un<l with pleasure. 

It is not Uie ohjwt to make this a hulky 
volume (to be left at home), hut to be carri*-*! 
with us on our trips in campitiK (Hit — to be 
used as a helper and a <'om|)anion in cum|>s. 

■rheref«»re we will enrliKse as much of the 
nee«l««<l information in tiie smallest space and 
w<'i>;ht as possible. 

The Nsilhin information is written in thi* 
siniplesl of terms aiui examples so that all 
may understand with a little study by the 
student chefs. 



PLANNING THE TRIP 

When planning for an outside trip you must 
figure on two things: Either a trip by shoulder 
pack or transportation trip. If we are going 
on a shoulder pack we must outfit with the 
lightest things that we can carry, the number 
of days out on the trip with the least weight 
and bulk. Wise campers prefer to go light, 
doing without most of the home comforts. 
You will find that the camp cooking is alto- 
gether different from the cooking on a kitchen 
stove. You will find that the common cook 
books are out of place in camping for the reason 
you have not the various ingredients to fill the 
bill of fare called for in the book recipes. 

If I am to make a trip of several days, and 
going alone and without pack horse, I must 
cut down all weight possible. I would take 
blankets, poncho or pup tent, three pie tins, 
a tall army quart cup, knife, spoon and fork, 
either separate or combination set, and the 
necessary light foods for the required number 
of days to complete the entire trip. The food 
is left to the individual as each one has their 
own taste. If there is game or fish in the 
country, I v/ould not consider taking along 
any fresh meat or canned meat, but take 
plenty of bacon, flour, coffee, sugar, salt, 
pepper and baking powder. 

Sugar is good and a ready food for a trip. 
I have often made trips with plenty of hard 
bread or sea biscuits and a big lump of brown 
sugar. On a trip of this kind there will be 
neither time nor utensils for baking on the 
way. Bread we must have plenty. It is the 
cheapest food and with it you can toast or fry 
it in your bacon fat. One other article I would 
carry along would be bars of cooking chocolate, 
something worth while to have along with you. 

RECIPE 

Now as a suggestion for a bill of fare, using 
the above articles for such cooking as may be 
necessary for the scout when thrown upon his 
own resources, the following bill of fare has 
been prepared as a sample. 

Where you have an army mess outfit — 
meat can, spoon, knife, fork and cup, a canteen 
for holding water, almost anything that can 
be cooked at all, can be cooked or prepared in 



tho mnis-kit. although th« variety is small iiinl 
qiiiiiitity is HinitiHi on arr<Mint «)f fr»w utonsil.t 
and lh«'ir nipurity. 

For roii^'h oslimotinK. the amount that will 
be rrvjiiiriHl for oin-h meal yo« may aHHiimn 
that earh srout will rf)nsiimo for on© meal the 
followinK inKrc<lionta of food: 

1 oz. Supar. 
i oz. C'.ofl'f'e or 1 oz. Chocolate or Cocoa, or 
oiie-tentli oz. of lea. 
4 oz. «)f DriwI VrK<*l«ble8 or R oz. freah. 
4 oz. hard hroati or 6 oz. fresh hread. 
3 oz. of sliced har<jii or 6 oz. of fresh meat. 
One-fifth oz. Salt. 
1 piiifh of Pepper. 

A QIK.K niLL OF FARE 

(1) Frie<l bacon, bread lf)asted and cofTec. 

(2) Friexl bacon, oatmeal, mush, hard 
bread and coffee. 

(.1) Frie<i steak, bread and coffee. 
I l» Fried bacon, (lap ja«k8, coffi-e. 

THE SU)W BILL OF FARE 

(1) Meat and vegetable stew, flap jacks, 
coffee. 

(2) Hroile*! steak, fried i>otatoes, bread and 
coffee. 

(.3) P'rietl bacon, ste\ve<l tomato, hoc cake 
and coffee. 

(I) Fried bacon, oatmeal, innsh, hard bread 
and co<-oa. 

(.*>) Fried bacon, baked |M>tatocs, Hap jack.s 
and tea. 

(6) Fried steak. Rravy, l>oil««d potato or 
cold tomato, bread aiul <'hocolate. 

(7) F^ried bacon, frie<l potat(M>^, hard brca<l 
antl coff«H». 

(8) Fried bacon. Hap jacks, brown sugar and 
coffee. 

(0) Can cornbe<«f (cold), stewed tomato, 
harilbread and ci>ffee. 

(101 Fried lish and bacon, baked potatoes, 
bread and coffee. 

(II) Meat and vegetable stew, hoe cake. tea. 
(12) Moiled li-sh, fried potatoea, hard bread 

and tea. 

t\:\) Frie<l bacon. l>oile<l rice, flapjacks and 
coffee. 

10 



FOR HANDLING BILL OF FARE 
NO. 13 

Take two-thirds of a cup of water; bring 
to boil. Add four heaping spoonfuls of rice; 
boil until soft. This will require about 15 
minutes. Add a pinch of salt to the "water 
just before adding the rice. When soft, pour 
off the water, if any, and empty the rice out 
on the lid of the mess pan. 

After the rice has been placed on the fire 
to boil, cut and fry three slices of bacon until 
brown in the mess pan over a brisk fire or hot 
coal. 

Remember that the best fire for outside 
cooking is the small clear one, or better yet 
with a few brisk coals. 

It is quite impossible to prepare a good meal 
over a poor smoky fire, and a camper is mostly, 
known by the kind of fires he builds. 

After the bacon has been fried, lay it on 
top of the rice. Leave enough grease in the 
pan in which you can finish frying the flap- 
jacks. Flapjacks are mixed with six spoonfuls 
of flour, one-third spoonful of baking powder 
and a pinch of salt. Now mix this well, adding 
enough cold water to make a batter that will 
drop freely from the spoon. A little sugar w'll 
help to brown the jacks nicely. 

When the batter is ready to fry have the 
pan sizzling hot with plenty of grease so that 
the batter does not stick to the pan. Let fry 
till top is nearly dried up, meanwhile tucking 
up the edges with your knife. 

Don't let it burn. When ready to turn over 
see that it is loose from the pan and then, by 
a quick flip or a toss, turn it over in the air, 
catch it in the pan and let fry till done. 

While the flapjacks are frying wash out the 
cup, fill two-thirds full of water, and let come to 
boil. Add one heaping spoonful of coffee, stir 
weU, let come to boil and remove to the edge 
of the fire to simmer ten minutes. Pour a 
little cold water over the top to settle the 
grounds. A hot meal is now ready to serve to 
the hungry scout. 

The time required for cooking depends on 
the cook and the fire, but is usually 20 minutes. 

When stopping for the noon-day lunch or 
any other quick meal, you only have to boil 
your cofl"ee and to fry your ration. A large fire 
is not needed. 

11 



Building your fire, cut n fork<Hl stick nnd 
drive it into tho trrtxind uIouk ni'l*' of tin; fire, 
forks up. 

Lay u jfrp«'n slick in Iho forknl ono, with the 
lower end on the (rround. On this end lay a 
Out st,one and pe^ it d<)\>n v\ith sticks. 

On the upner end <>{ this ^jreen stick a knob 
or twJK should Im- left, so that when you hang 
a iM>t handl(> on it for cooking it is not liable U) 
slide down the stick. 

This upper end should l>e left high enotmh 
BO that whei the handle is hung on it th<* slew- 
ing pot will Im' ut the right heighth for cooking 
over the fire. 

In building your fire gather sonic dry leaves 
and twigs, or take a dry limb and whittle 
some shavings. Take your knife and shave a 
stick almost in two, !ea\ing shavings atta<-he<l 
to lower end. .Now bun<-h tlie kindling over 
the leaves. Huihl it in a wigwam fa.shion. 
standing other sticks on ends all slanting to- 
wards center. Touch the pile with your match 
and be on the windward side wiien ytMi light 
your fire. 

When the fire is burning nicely, hunt for 
more w«km1 and sinnt" stones to support your 
frying pan. If there are no ston«'s, get two 
ImhI sticks some six or ten inch«>s long for the 
same nurpos^'s. When you are ready tt> fry. 
level clown your fire to hot coals, leaving the 
l>c<lsticks laying parallel with each other. 
Now .set your frying p.ui to frying. Do not 
try to fry over a flaming fire as your grease 
will (-atch on lire. 

When slopping over night your camp fire 
should 1m' built the moment you pn-pare to 
ramp. Then plate your kettle of water t(» boil, 
so that wfien you commence (*(M>king you will 
have hot water to use when iHN>det|. 

A high fire is the best for use in a reflintor 
baking. Tliis is a system of a backing to tlirow 
the heat du^tiward and forward. If you fiave 
no rclhslor. build y<Mir fire against a log as 
this will answer the .same pur|MiHe. 

To keep liot vim\s a l«»ng time, i-over with 
bark or ashi-s. 

In windy weather build your fire in a trench. 

Me sure to put out your tin's iM'fore breaking 
camp in order to pre\«'ul running fin«s. 

\\ lieu filling out for a trip we must figure 
on \\eij:fit that we can carry. <-onsidering the 
fiMMi and the exrtvts water that it r<intains. 

12 



The following is a list of ration articles with 
the least amount of moisture, to carry as a pack 
ration : 

fRoUed Oats 

Powdered Eggs 

Flour 

Beans (white) 

Lima Beans 

Dried and Evaporated Fruits 
1 ^Shelled Nuts 

Powdered Milk 

Powdered Coffee 

Salt Pork 

Cornmeal 

Macaroni 
(Split Peas 



f Fresh Beef 
Veal 
Mutton 
Eggs 
Poultry 
Potatoes 
Onions 
Can Corn 

Baked Beans (canned) 
Evaporated Milk 
Pine apple 



fTomatoes 
3 ^Can Soups 

I Fresh Vegetables 
(Fresh Fruits 



Always consider what kind of country you 
arc going to travel through, then consider the 
things you may outfit. Pick out the best 
articles for the occasion and season; also con- 
sider what part of your ration may be had or 
bought enroute, or in the country that you 
will pass through. 

Stop and build your camps near good 
water, spring or well. Pitch ctunp on new 
ground, not the old camp sites. 

YV)u will find that the old campers who carry 
guns and rods will scorn big packs. They 
take only bacon or salt pork, flour, beiking 
powder, salt, pepper, coff"ee and sugar. 

They depend on the gun and rod to furnish 
variety to their menu. This looks good in 
book form but they must do some hunting 
Euid fishing. 

13 



lia<I wcjilhfr miiy (Icffaf lli«'ir k«km1 iiil<?n- 
tioftH, HO it is a raso <t{ falling ba(!k on their 
fried bucvHi, flap juiks and cotTr'e. 

So if you are one of tliis caHe. to vary your 
menu you iniKbt try haron in tilankets. To 
cook thes4' it is ne<essary t<j have some extra 
buron jjrease on hand, or you niij^ht fry sorao 
bacon to carry as lunch and use this grease for 
that |>ur|»oHe. Mix a baiter as for lla{> jacks: 
one eifn or one s|M»onful of jMjwdcreil e^'jjs, h-av- 
ing out the salt and ImkiiiK |H>wder. Have the 
nan with prease sizzhnp hot and ba< on sbced. 
Now dip each pitne of liacon in th«r baiter and 
having it well coal*"*! drop each pie<e in the 
itan. ('ontiniie until nil the bacon is frie<l. 
Now to use u|i all the batter add n itinch of 
salt and ciiouKh baking powder. Niix well, 
and when all bacon has bc'en rernovivl from th« 
nan. level olf and make one large flap jack. 
When ni«-ely browned, turn over, cook, re- 
move, and serve hot. 

If you don't like to fry the above, you may 
make biscuit.s and kc)!!*-*-, and fry your sow- 
In'lly an<l bread. Onions are always a gotnJ 
ration to carry on trips. 

For the first day yoji can carry cooked 
meats for lunches, or the following articles: 
ham »ausat;«»s. bolo^Mia. franks, sardines, chees«*, 
etc., with fresh bread for the first thr«H< days 
(Hit. 'rh<>n fall back on hard ttread or make 
(reah bis4Miit.s. 

The following articles are consider«*<I first 
class rations with the pack: — 

Kread is a great time saver and a great article 
of ftMxl and saves lime until camp is i^tablishe<l. 

Hard tack or pilot bread is very iKNirishing 
and is a giMwl reserve ration. Hacon is the 
campers all around ration article. 

Haking jMiwihT is a great hel|M«r and is known 
as the la/.y man's yeast. 

Flour is a staple campers article, hut not the 
R4>lf-raising, which is likejy to 8|>oil from 
moisture. 

< lorn meal is n good article to carry. 

Kice is next to rolle<i outs as an all around 
fiHMl article in nourishment. 

HoHcjI oat.s is the Im'-sI single article for f<H)d 
an<l nourishment. 

Macaroni is very giMwl in fiMMl vidue luid when 
use«l with rhecao it taki-s the place of meat in 
diet. 

14 



Salt pork is middling, but smoked bacon is 
first choice in camping. 

Dried beef is good in permanent camps, but 
not good on hikes, as it is a thirst producer. 

Canned meats are a good substitute for 
meat. Use small cans so that when opened 
all may be used at once. Don't leave in cans 
or metal ware. 

Extracts of beef are good for gravies and 
soups and fine for sick campers. 

Can salmon is a good change in the menu. 

Salt or smoked fish are also good in per- 
manent camps. 

Prepared soups have a little more weight, 
but are good when you have transportation. 

Powdered milk is very good. You will find 
evaporated milk same weight as soups. 

Fresh potatoes are also very good. 

Onions are fine, either raw, fried or stewed. 

Dehydrated potatoes are good for hash or 
stews. 

Canned beans are very good as a ration 
article. 

Sugar is an excellent and a quick food article. 

Evaporated fruits are fine for breakfast use. 

Syrup is a fine camper's article, as a person 
in fresh air will crave for sweets. 

Nuts shelled are a good emergency ration. 

Coffee ranks as No. 1 in hikers' ration. 

Tea is very good. Cold tea is fine to carry 
on your hikes. 

Chocolate is a very sustaining article of diet. 

Pickles are very good as an acid food. 

Alwa'ys choose your ration to suit the season 
of the year. Use the light diet for the warm 
weather. 

Heavy diet is for the winter season. 

You must choose your own foods from the 
ration tables showing the difi"erent varieties 
and the right quantities per person. 

Read the basic unit tables of issues. 



15 



THE BASIC I'MT 

The Hasic Unit is the proportion mnilc up 
for 100 porsjujs or 100 portions, so that when 
wo want to TiKure for various nunit>crs of per- 
sons, all that will he neressury is U> use the 
decimal multiplier and multiply the numl>er of 
I>ersons to l>e fed hy the Hasir Unit as follows: 

For Hxample: 

For 35 jMjrsons we will use .!.■> as the Basic 
Unit. 35 X .35 is e<ju!tl to 12.25 llw. 

The Basic Unit, I think, is a pre^t system. 
whi<-h I adopt<vl an<l used during' the war all 
through uJH-j'Hsity. I invenlt»il the Basic Unit 
tahh-s to cut my work short. 

In the Basic Unit. I use 100 as the base in 
all my system of iiKuring. 

iiasic Unit 100 makes figuring with dtvi- 
mat miilliplication simple. 

The Basic Unit tables are practically the 
same as nudtiplication tables; it increases iLseif 
each time. 

Itasic Unit figures all foods down to one 
standard or the unit of 100 portions. 

Basic Unit brings all your riN'i|M^ up to 100 
portions or |H*rHons. 

Basic Unit is a metric system that several 
profe'vs«)rs are advocating to adopt for this 
country for measuri-s and containers an<i 
figuring. 



16 



FLAPJACKS 

The plain flour is always the best to take 
along for camping purposes, as sometimes you 
will wish to have flour for your gravy. Then 
again the dampness may affect your flour. 

There are so many ready-made preparations 
on the market, so that if you wish to have a 
try at making flapjacks it is not necessary for 
the camper to mix his own dry ingredients. 
He only has to add cold water slowly to make 
his cake batter and it is ready for use. 

These ready-made brands contain sugar, 
salt, egg powder, etc. Of course, this kind of 
flour wiU be lighter for your pack. 

When frying flapjacks use enough lard, but 
not too much as to make the cake soggy. 
Have the grease sizzling hot, so the batter will 
spread and set as soon as possible, but don't 
have the batter too thick. 

If your lard is not hot enough the cakes will 
soak up oil and become sodden. When the 
batter is too thick, they may break and crumble 
when removed from the pan. 

When you have poured the batter, tip your ■ 
pan so as to spread the batter out quickly. 
When it has dried up well, take a knife and 
loosen around the edge and give her a flip in 
the air to turn and catch it in the pan again. 

Beginners do not usually flip them high 
enough. Practice is what you need in the cook- 
ing line to have confidence in yourself. 

THE SCOUT TWIST 

For biscuit dough mix one quart of flour, 
adding two teaspoonfuls baking powder, 
quarter teaspoonful salt, and four teaspoonfuls 
condensed milk. Now rub cold lard, the size 
of an egg, into this mixture, adding a little at 
a time enough water to make a stiff" dough. 
Always mix with a spoon and keep your hsmds 
out of the above. 

Most anyone can hake biscuits in an oven 
or reflector, but you must remember that you 
are travelling with a pack and you will not 
have a reflector along with you. 

So we will use the scout methods of making 
the bread. 

First build your fire so that when you are 
ready to commence baking it will have burned 
down to hot coals, this being the best for baking. 
Now hunt and cut a green stick two or three 

17 



inrhrs* thick, trim c.(T th« hark niul wip«« dry. 
'I'ln'ii c«niiiiiome iiiixiiiK your (iixiKh n.s uImivi' 
roci|M'. uildiiiK more Ihmr, till y«ni «<iii handle in 
yuur hands a .small |)i<*<-<- at a tiiiK*. lioll out to 
tho hi/.«' of your liuj-'cr, throw a liltli- (lour in 
your pan and lay lh«>s«« ro|M-H of douKh in tho pan 
till you hu\>' altout six. Thrn lake your stick, 
heat ov«T the lire, and have u pie<'e of Itucou 
rind at hand, wiping the stirk all arcHind with 
it. .\ow wrap almul thaw of your rop«-s of 
dou^h and holil <iver the fire. lioll often t<» 
buke on all sides. 

It is Ix-jst to run slivers throu(;h the ends of 
the dou^di t<» keep theni i»n the stick. ( '.on- 
tiiuie till you have all the mixed dou^h baked. 

If the insides are not rt><)ked properly, split 
in half and take a forki;d stick and toast tho 
insides of each half. 

Mread is the most whoh'some of all fcxKls. 
U hen made pro|M>rly it is moMt delicicMitt and 
the moMt ei-onomicul uf ull fotjds except oat- 
meal and rice. 

The apoeals of the npi>etite are the thinp) 
that lar^rely determine any food and it-s diprali- 
bility; thus the consumer derives the full 
value of the fotnl cotisume<l. 

Hreiid must taste kimmI. ho that it will 
create an appetite. It is then very nutritious 
and satisfying' as u food article. 

TheD" are many frxMl elements to deveIo|>e 
the Ixxly and its repairs, which re<iuire such 
tici<>ntilic nam(>s «»s: — 

( '.arlM>hydrat«'s — produ<-e enerjry. 

Proteins -for btiildiiif; of ti.Hsues. 

Minends — for building; iHHies and refnilatiuf? 
functions. 

Kat.s- for hent of bmiy and energy. 

\ iliunines— for pnKiucinK Krowtli and pro- 
venting; disea.H«>. 

Wiiter for tlushiuK the IhmIv. 

White (lour bread contains the followinfr: — 

Proteins. carbohydrates, mineral imltJi, 
>iliimiiies, fats, su^'ar. 

^ ou will lind that the Hiilt.H (;overn all 
fermentations of yeast and the flavor of the 
bread. S;dt riirnishcs abt>ut .'Ul per cent c»f the 
salts for Itw IiIimmI. 

^ east consumes the siijrar in the bread mak- 
int' and also furnislii-H the hent and enerjcy of 
the b<Mly. 

18 



Fats are necessary in the bread making. 
It acts as a shortening and keeps the bread 
fresh longer. 

Milk will be found very rich in proteins, 
fats, starch and vitamines. 

Water we must have with our foods to re- 
place the moisture that leaves our bodies. 

BAKING AND FRYING 
Baking Without Oven: When your pastry 
is ready for baking, scoop out a hole six inches 
deep and a foot square. Have one side sloping 
so you can remove all the coals and ashes when 
the ground is well heated. Build a good fire 
with large limbs, let burn down to hot coals, 
mold your bread into a loaf, then rake out all 
coals from the hole. Place your loaf into it 
and recover with the coals and let bake usually 
30 minutes. This depends on the size of the 
loaf — if small it will bake quicker. Test with 
a sliver of wood or a thin limb, pushing it into 
the center of the loaf. If the stick comes out 
dry it is done and should be taken out of the 
fire at once. 

Cooking By Frying: Too much frying is 
expensive and is hard on the cook in the sum- 
mer time. 

Fritter Batter: 

1 pt. Flour 

4 Eggs 

5 teanspoonful Salt 

3 tablespoonfuls Fat or Butter 
1 pt. Water 

Mix all dry ingredients, rub in the fat, add 
eggs, mix well, add a little water at a time to a 
thickness so that it will drop from spoon slowly; 
beat well before using. This batter is used for 
sliced fruit, fritters, small pieces of meat, 
game, fish, shell fish, corn, apple fritters and 
boiled rice fritters. All fritters outside of meat 
and fish are served with syrup or a sauce. 

19 



5 Uw. X .20$ 


7.00 


3r> »«. X .03 


1.05 


11 ll>s. X .10 


1.10 


IR X.22 


3.96 


30 Ib«. X .06 


1.80 


3.2.^. Il«. X .60 


1.05 


3 lbs. X .27 


.81 


5 lb«. X .06 


.30 


1 X .10 


.40 



now K) nc;rKi: <:<»st of (D meal 
FOK (1) s<:oi T 

Wo will flpurc" it wifh tho HiLsic I 'nit with 
<iiir issue table at the fuIhiwiiiK market prices: 
H.-ef. .20 tables calls for 35 Uw. 
lN>tat<»esj, .03 
Toinatoes. .10 ,. 
f:aii IVaches. .22 
Hreji.i. .06 
Hutter, .60. 
CoiTec. .27 
SiifTiir, .06 
Milk Cun. .10 .. 

100 $18.37 

The cost of (1) ration fur 1) »>inil is $.1R3 
This is considereil u heavy meal. 

A saving can be mati*- by usinfr water as a 
noon-day meal in place of cofr«'e. if water is us*"*! 
in the summer lime and it is hot weather. 

A cheap pudding will be a saving when usotl 
in place of i>eaches. NN hen a heavy meal like 
this is used, and u saving on this partinilar 
day's allowance must In- made. y«»u run make 
it up on breakfast and the sup|K>r meals by not 
usinp so much meat. 

As yon will see. the meat c<j«t is always the 
hightrst of all the infrretlient.s use<l, therefore 
to Jij^iire down the cost y<ni must us<» sub- 
stitutes in i>lace of the meat. Thes** sub- 
stitute's you must know their cost pri<-e when 
you make up your bills of fare. So if you litrnrc 
iMilo^na at .11 cents a pound, tin* tal>li>s in this 
IxMik calls for 20 |M>un('s which will cost you 
$2. HO instead of $7.00 for meat for thi' tlinner 
meal, ^'ou may ha\e hash for sup|M«r which 
only taki*s 20 pouniis of meat and some of this 
mi>;ht Im' left over from other meals, thus sav- 
ing over 1.") jtonnds of meat. >Niiy is this? 
The averape meat contains 2.'» ix'r cent l)one« 
that are not eatable and the |K>lof;tia can In* all 
eaten ex<ei)t the small ends. The hash is not 
oil meat, but contains nn>re than half vejret- 
abh's and thus saving on the total amount of 
meat to l>e serve<l. 

You may use franfiirters at .16 cents |>er 
p«>un<l. The tabh-s in this lKH)k call f«ir 28 
pftunds. which will cost you $t.t8. 

So by practi<-e in this way you can frame up 
your bills of fare to cut tlowii the r<wt of feetling 



The larger the number to feed, when you 
know how, is when you can feed better. 

Always figure on how many are going to be 
present at the next meal and prepare accord- 
ingly. 

The above ways of figuring with the Basic 
Unit are the same ways for any number of per- 
sons, as the portions vary the same as the 
number of persons vary. By this system your 
total of the money value divided by the num- 
ber of persons figured will give you the cost 
of that meal for (1) person. This will be so if 
you move the decimal to its proper place. 

Cheese and bologna are always good to have 
on hand, as sometimes you will figure short of 
meat for that meal, and by this way you Save 
something handy to substitute very qxiickly. 
Then, again, you may be called on to make 
lunches when you happen to have no cold 
meats. You know while in camp there are so 
many side trips and hikes that there are always 
calls for lunches. There are a great many 
other things for which, if you just stop and 
think over, you can have on hand for sand- 
wiches for lunches, such as cookies bought in 
the bulk in 20-lb. tins or packages. They are 
good and wiU carry better than cakes. Have 
on hand fruit of some kind. These cookies are 
good at meal times and will save you a lot of 
baking. There £u-e many ways for using cookies 
to change about and none to waste and go stale 
like cake will. 

In making up bills of fare, save aU the work 
you can. I have found that by buying the 
bulk cookies that they make the best deserts, 
simple, labor saving and economical. When 
you buy, get the one that will average the most 
to the pound; not the sugar coated ones as they 
weigh heavy. For a change take and thin 
down some jam or jelly and paste two cookies 
together and vary it in other ways, such as 
desert with cream sauce, as in the cottage 
pudding, etc. 

MEAT FOR THE PRUDENT BUYER 

(A) Quality, color, grain, fat. 

(B) Methods of cooking, flavor, fuel and time. 

(C) Number to feed, for one meal or more, or 
or for left overs. 

(£)) The cost, fuel, lard and other ingredients 
to complete the meal and the use of sub- 
stitutes. 

21 



(R) Take udvnntafrR of the mnrket. 

(F) Pun-hiiHe liirpp nnioiitil.s of meat if a place 
for HloriifTo in (ivnilahlo. 

(G) Siihstitiiti' fLsh, Kiiiiie, or other less expen- 
sive iirticleM. 

(H) Left overs one! their utilization. 

(/) Careful iih«! of ineat.s, save fata ami Irim- 

niirifT). 
(J) Use of less exi>ensive cuts of meat. 
(A") Careful serving of meat at table. 
(L) C'arefnl preparation. 

ClicuiMT CailM — How lined: 

(A) Uy hiriK slow ox.kiiij;. 

(.B) Hy i-hiijipiiiK, KrindiMK to separate the 
•t.lM-r. 

(C) Hy |>ouM<iing with the flat of the cleaver. 

(D) liy the use of vinegar or lemon jui«e. 

(E) liy coiti storage or hanging. 

Fried Finh: Small fi.sh slioiild he frie<l. 
Hour will with Jjonr or coniniriil and fry to 
nil"- hrown. Fry in plenty i>f hot lard. Season 
and serve and garnish with lenmn if you have 
it. 

Many of the compounds on the market arc 
better than jmre lard for fisli frying. 

Cooking Finli on tlii> llikr: If you don't 
vsant to hollu-r alHiut frving your fish, try 
broiling or skewing your li.sh on a forketl stick. 

<'ut a tliin straight green lind>, shariN>n at 
the end. String a lish and a sice of baron, 
alternate until you have the cpnuitity for your 
meal. Hold omt vour cam|> fin* and turn 
often. Hot coals are Ih" IhsI. C,M)k till <lone. 
You may use a forkc"*! sti« k. sharpened at the 
two iMiinIs of the fork. Spike your lish through 
the l>ack from the inside, vsilh a thin sli<e of 
bacon on the inside of the fish. The In-st way 
is to fiv a log along the fire to prop your stick 
on for broiling. 

I.4irgr Ki»«li: .Ml large fish should Im« KtufTc*! 
and bakeii, or you nuiy ImmI or .sli-am it and 
nerve with a same. First hi ale and wash well. 
liemov«« fins, but leaM> t<iil on as this will 
keep the fish from breaking apart. Make 
Nlufling as follows: I'ut a cupful of bread crumbs 
in frying pim with dript>ini;, fat or butter. 
Itntwti nicely and add a little water or sliK-k 
Heii.Hon. salt and pepper, or sage if you have il. 
Now stuff the fi>«li with this prepared dn>Hsing, 
winding u hiring arouml the fish to hold the 



dressing in place. Place in bake pan, sprinkle 
salt and pepper over the fish, putting a little 
water or stock in bottom of bake pan. Drudge 
the top of the fish with a little flour, and bake 
it in a hot oven till done. 

Fish, Indian Bake: Take a fresh caught 
fish and roll in a blanket of wet clay, as dry as 
possible to handle. Then close both ends. 

Rake the coals from the center of the fire. 
Now place the clay ball in the center and re- 
cover, and let cook 30 to 40 minutes or longer 
if the fish is large. 

When fish is done, roll the clay ball from the 
fire and by tapping lightly with a stick the 
clay can be removed in two halves. Now 
season with salt and pepper and serve hot. 
Frying and broiling are the quickest ways. 

Fish Cakes are nice. I generally use can 
salmon and mashed potatoes, seasoning with 
salt and pepper. Mix the above well, with a 
well beaten egg or two, mold in small cakes, 
dip in flour and fry in your pan. 

Clam Chowder: Take clams and leave in 
water a few minutes. Then wash well, place 
them in your kettle for cooking, cover with 
enough water (boiling is the best), and let 
cook a few minutes till the shells are all opened. 
Now pour off the soup and save it. Take the 
clams and remove the meat from shells, 
cutting it up and frying with diced bacon. 
Wash out your kettle to remove all sand or 
pieces of shell. Now pour your clams with the 
bacon, adding the stock or clam soup, and let 
cook ten minutes. While this is cooking, peel 
some potatoes and add one sliced onion. 
When nearly ready to remove from stove add 
some cracker crumbs, or you may mix up a 
little batter and thicken the soup. Tomatoes 
may be added if desired. 

Salt Fish : All salt fish needs soaking in cold 
water a few hours before cooking. Codfish 
can be used as follows: 

Creamed codfish. 

Codfish balls (same as salmon balls). 

Codfish hash. 

Smoked herrings are used by toasting over 
hot coals. 

English bloaters are prepared as above. 

Sardines are fried. Drain off the oil from 
sardines. Have prepared toast. Now whip 

23 



your tigfp\ and add the sardinc«. Mix and aild 
cruckor crumbs. Huvo hot fryiiip imn ready 
and wj'II KrfiiHtvl. iNow |MMir in th*- mixture. 
Kry till thf ojrj.'s arr donf. hut not burniHi and 
pour thi.s oxT the top (if the toast and serve. 

DiintpliiiKH: Dumpling's arc ^immI when you 
ha\)- slew or thr> st<K-k to ciMik th<>m in. .Make 
as histiiit douffh, or mix thin and flrop frum 
Hp(M>n. 

(lump Itukr Potato^*: Take all even sized 
pf»talo<'S. I>«"t your lir«' hurn down to roals. 
rake out Uic «i'nter and plaro your i>otato«>s 
in the (ire ami mover. Let hake 1.^ to 20 
mituites, depeniliuK on the si/.«- and the amount 
of hot «-oals you have. W hen done rake nil 
of tiie iK)tutucs out of the fire and si-rvr hot. 



U.VSIC I. Ml KOH LVK(;i: yiAMITY 
FEEDING 

Find the nrtirlcs wanted in index Hasio I'nit 
and then l<K)k for (-orres[M>ndinK tiihle. Hun 
down to the iuimlM>r (»f persons you wi.sh to fe<>d 
and to the left han<l eolunui will Im> the numlM>r 
of units of the article you are lit;urin^ on pre- 
|>arinK- 

If y«Mi do not wish to u.s<' the tables, you ran 
fiKure it this way: Fin<! the Hasii- Liiit of the 
artitle. If it is 2H and you wish t<i feed 177 
persons, multiftly 177 by .28. The rt'sult is 
l''.."»6 — the amount re<iuirc«i. 



IIRE.AKFAST DISHES 

Milk for itrrakfiiat FimmIm i 100 Srout«)t 

jo one iMMind eiuis l^vap<»ratc><l Milk 

10 ozs. Sujjar 

1 pinch of Salt tmil eold water to make 

live gallons. Stir well. 

24 



Batter Cakes (100 Scouts) : 

13 lbs. Flour 
3 Lbs. Sugar 
24 Eggs 

13 oz. Baking Powder 
1.5 ozs. Salt 
Make batter of flour, sugar, salt, and eggs. 
Before cooking, to each portion of batter mbc 
in the proper portion of baking powder. 
Example: To 1-13 batter add one oz. baking 
powder. Hot griddle grease well. 

Cornmeal Mush (100 Scouts): 

9 lbs. Cornmeal 

2.5 lbs. Sugar 

2 ozs. Salt 

6.5 gallons Water 
Have water to boil and add salt and sugar 
if not on table. Stir the meal in well, whip 
to keep from lumping, and cook 10 minutes. 
Then allow to stand on back of range to sim- 
mer. Serve hot milk over the mush. 

Example — Change recipes to quantity for 
20 Scouts. 

Batter Cakes: 

13 X .20 equals 2.6 lbs. flour 
13 X .20 equals 2.6 lbs. Flour 
3 X .20 „ .6 lbs. Sugar 
24 X .20 „ 4.8 Eggs 
1.5 X .20 „ .3 ozs. Salt 
Example: Change recipe to quantity for 
38 Scouts. 

Cornmeal Mush: 

9 X .38 equals 3.42 lbs. Cornmeal 
2.5 X .38 „ .95 lbs. Sugar 

2 X .38 „ .76 ozs. Salt 
6.5 X .38 „ 2.47 gallons Water 
Example: Change recipe to quantity for 
62 Scouts. 

Corn Chowder: 

5 X .62 equals 3.10 Can Corn 
2.5 X .62 „ 1.55 lbs. Bacon 



2.5 X .62 

10 X .62 

7x .62 

2x .62 

2X.62 



1.55 lbs. Onions 
6.20 lbs. Potatoes 
4.34 gallons Stock 
1.24 Can Milk 
1.24 lbs. Hard Bread 

25 



Ojitincal Munh (1(K) Srtuitn : 
U IIm. OntriM-al 
.5 b. Siitrar 

1 oz. Salt 

6 palH. \\ utfT 

Have watpr to hoil and thfri arid Halt. Stir 
iiM-al in slfiwly. add siiffar. hoil five ininiitnt 
and stir ronstantly. Heniove to ha«k of run^e 
and let simmer 15 minutes. 

Corn Chowdf-r (100 Scouts): 

Fivf No. 2 ( lans ( '.orn 
2..-. II.S. sli.o<i Macon 
2.'} Dis. Onions 
10 n»s. Potatoos (^sliced) 

7 gals. H«H«f Sl«Mk 

2 rails Kva|><irate<l Milk 
2 ll>s. Hard Itrcad 

Fry bac'xin and onions to l»rf)wn lakf l>ake 
pan on top of rango, a<ld the above ingrctlients 
with (Kitatoes, cover with stixk. and let boil 
till done. Break up hard bread anil tftast 
slightly. Add to above with milk and curii. 
but do not Ijoil. Sea.son to taste. 

Potato Chowder (100 Sroutit): 
Same a.s rorn <howder. Ise 15 lbs. of 
potat<M*s in platx* of lU ll>s. 

Frie«l Hnron (100 Scouts) t 

25 lbs. Haeon 
('nt (iv(* slieeM to one iticli, plarc in bake pan 
and |NMir Ixtiling \sater over it. St4ind iivo 
niinut<>s. Pour ofT water aiwl fry on hot range. 

itrcf a \u M<Mle (100 Scouts): 
35 lUs. Heef n.Hinds 

2 lbs Ma.-on or I'ork 

2 IIm. Fa I 

2 Iks. Flour (brown in fat) 

5 gals. Sl«Hk 

2 lbs. ( 'arrols (sliced) 

.{ ijins No. ;i ToMialoefl 
Have 5 llis. eai-h of meat ami bacon in strips 
Kill! bacon in garlic and cayenne |H>p|M>r. 
Cut H it.s in luN'f, placing bacon in Ihem SlMki- 
II gravv of the (lour, fat and stink. (.<M>k 
slowly for two hours till done and bast regularly 
Pla«-«i slie** in plutter with gravy over it. May 
letives may Ixf iise<l. 



Beef Hash (100 Scouts) : 

25 lbs. Potatoes 

3 lbs. Onions 

20 lbs. left over Meat 
7 qts. Stock 
Chop all fine or coarse as desired and mix 
with stock. Place about three inches deep in 
bake pan, which must be greased well. Smooth 
top and bake in quick oven one hour. 
Beef Hearts (100 Scouts) : 
30 lbs. Hearts 
2 No. 3 Tomatoes 
2 lbs. Onions (fried) 
2 lbs. Flour 
5 gals. Stock 
Mix a gravy of flour and stock, split the 
hearts in two and wash. When gravy comes to 
boil, add onions, tomatoes and hearts. Place 
in oven and cook till done, basting regularly. 
Season with all spice, cloves, bay leaves, three 
cloves, garlic, pepper and salt. 
Beef Loaf (100 Scouts) : 

20 lbs. Chopped Beef 
5 lbs. Bread Crumbs 

4 lbs. chopped Onions 

2 lbs. Flour 

3 qts. Stock 
1 lb. Bacon 

Soak the bread in water and then squeeze 
out dry. Mix all ingredients and roll into loaves 
shape of eggs. Place in bake pan one inch 
apart. Mix batter of flour and stock, rub over 
top of loaves, and bake slowly. 

Roast Beef (100 Scouts) : 

40 lbs. beef in 5 lb. pieces 
3 qts. Stock 

Place in bake pan and roast in quick oven. 
Season with salt and pepper. Bast regularly. 
Beduce temperature after meat has browned 
and cook till done. Thicken gravy if desired 
with flour. 

Example: Change recipes to quantity for 
13 Scouts. 

Beef a la Mode: 

35 X .] 3 equals 4.55 lbs. Beef 



2x .13 


.26 lbs. Bacon 


2x.l3 


.26 lbs. Fat 


2X.13 


.26 lbs. Flour 


5 X .13 


.65 gals. Stock 
.26 lbs. Carrots 


2 X .13 


3X.13 


.39 Can Tomatoes 


Example: 


Change recipe to quantity 


)3 Scouts. 





for 

27 



tlr^-f llaNh: 

23 X l^y.i (titiuU 25. To UtM. Potato^ 
:i X Ut.t „ 3.U<> Ihs. Onions 

20 X U»3 „ 3 0<< lbs. Onions 

20 X U);i .. 20.60 lbs. incut 

7 X 1J)3 „ 7.21 qla. SUxk 
KxMiiipIr: Change rocii>o to quantity for 

30 Scouts. 

KoUHt Br«f: 

10 X .30 t^iuals 12 Ilw. Beef 

3 X .30 ,, .90 qt. Stock 
F!xuin|>I«*: Clhunge ret:ii>e to quantity for 

77 S<<.iits. 
B<-f-r Loaf: 

20 X .77 equals 1.'). tO Uw. Chopp.-d H.-ef 
5 X .77 .. 3.H.') lbs. Hreail ( :riniil)H 

4 X .77 „ 3.08 llw. tho|>pt'd Onions 
2x .77 .. 1.51 llw. Klmir 

3 X .77 „ 2.31 <jts. SUxk 

1 X .77 ,. .77 ill. l)ai-on 

F.xanipir: Change rwipe to (piuntity for 
29 .S<(,ul.s. 

KouMt ilorf: 

•10 X .20 wpial.s 11.60 Ihs. Beef 
3 X .29 ., .87 qt. St<x'k 

F^xumpic: Change rcci|K} to (pianlity for 
21 S<-outs. 

35 X .21 equals 7.35 IKs. Beef 
•4 X .21 ,. .8 1 Can Tomato*^ 

8 X .21 ,, 1.68 Uw. chopiMxl Onions 
Kxatnple: Change recii>cs to quantity for 

H7 S<-oiit.s. 

lluntliurerr Steak: 

35 X .87 ecpials 30. t5 Ihs. Beof 

5 X .87 1.35 Uw. Onions 
B<M-f SpaniHh ilOO Scoutal: 

35 Ihs n,H{ 
I No. .3 Cans Tomatoes 
8 Ih.s. Onions ( i-ho(>iK*(l i 
('ut l>e«'r into one and a lialf inch ruhes and 
fry in grease live niiiuil<-s. .Now pour «»IT the 
fat and a<ld the t4>niat<M^ and onions. .\dii 
Httxk to coviT the nif.it and simmer two hours 
on top of ran»;<^ in hak<' o\en. Vou may use 
scraps of meat ahont one half, to l>e added 
when the other has cook.-<l half the time. 
B«M>rNl<Mik for lUUSroutM): 

35 Ihs. 
< .III your steak inl<» piot-*"?* about four steaks 
to the lb. If the ste^iks am tough boat it with 
the side of the cleaver. Dip steak in (lour and 
fry in the fat. For steak and onions add 20 
ibii. onions. 

28 



Hamburger Steak (for 100 Scouts): 

35 lbs. Beef 
5 lbs. Onions 
Pass the meat twice through meat chopper. 
Chop onions fine with knives. Mix up well 
and season with salt and pepper. Then mold 
into steeiks about three inches thick. Roll in 
flour and fry in deep fat. Serve with gravy. 

Brains and Eggs (100 Scouts) : 

25 lbs. Beef Brains 
4 lbs. Bacon 

4 lbs. Onions (chopped fine) 
75 Eggs 

3 ozs. Salt 

1 oz. Peppers 

Wash the brains and slice into half inch cubes. 
Slice the bacon finely and brown the onions. 
Now add the brains and cook until done. 
Then add the eggs and fry till eggs are done. 
Season and serve. 

Chicken Fracassee (100 Scouts): 

40 lbs. Chicken 

2 lbs. Butter 
2 lbs. Flour 

2 Stalks Celery 
20 hard boiled Eggs 
2 cans Evaporated Milk 

5 gals. Stock 

Cut your chicken into 12 pieces. Make a 
gravy by using the butter, 1 lb. flour and the 
beef stock. Now take the chicken, season well, 
roll in flour, and fry in deep lard. Then put 
the chicken into the gravy. Slice the celery 
and add this to the chicken. Season and let 
simmer till tender. Just before serving add 
the milk and butter. Mix well and see that 
the gravy is at the right thickness. If too thin 
add a little more flour and serve. 

Example: Change recipe to quantity for 
63 Scouts. 

Brains and Eggs: 

25 X .63 equals 15.75 lbs. Brains 
4 X .63 „ 2.52 lbs. Bacon 
4 X .63 „ 2.52 lbs. Onions 
75 X .63 „ 47.25 Eggs 
3 X .63 „ 1.89 oz. Salt 
1 X .63 „ .63 Pepper 

Example: Change recipe to quantity for 
297 Scouts. 

29 



< ihirkrn Frarannrc: 

40 X 2.'*7 iNiuaU 118.80 llw. Chirken 
2 X 2.47 .. 5.91 ll)s. Hiitl«r 

2 X 2.97 „ 5.91 1I.S. FI.Mir 

2x2.97 „ 5.91 sl.ilks Ch-ry 

20 X 2.97 ,, 50. to hunl hoiji-*! Kjfps 

2 X 2.97 ,, 5.91 «iitis Kviip. .Milk 

5x2.97 .. 11.85 r>tl St. M-k 

C'liirkrn Slewed with Duiiipliiiu i KM) 
S«-«>uli») : 

1(1 ilts Chif k«-n 
2.". Il>s. r<.lat<M-s 
H Ills. I'liMir fur Diimplitipi 
('lit tin* (-hi<-k<-ii t<» 12 piist's. iMacr iMch 
piwe ill strw pail with just niouffh walor to 
(•over, uikI Imil slovsiy till doiif. Now tliickoii 
the stew with Hour halter. Season with sail 
ami pepper. Mix your iluiiipliiii; doiiKh. drop 
iiit<i the ^rravy ami let rook 10 minutes. 
IluiiiplifiKN ilOOSeoulH): 
1 (|ts (lour 
I teas|MMiiifuIs Salt 
h tal>leM|MM>iiriils shnrteriinf; 
H tahle siMMMifiils hakiiiK ixjwiler 
OiiilKsNlilk 
Mix all dry iiiKrtHiicnLs and then add milk 
and water. Mix to thick batter and drop 
from H|Mx>n. 

IriHl) Hcef Slew (100 Scoutii): 
2.-, Ihs M.H-f ,sli.<-,l) 
2(1 Ihs Potal(M-s 
■X Ills, oiiiiiiis (sliced) 
1 Ih. Kloiir 
Cut up your sl«'wiiiK meat lo one oimI n half 
inch size. IMare in pan. eover with <-old water, 
nnd hriiiK to IhmI slnwly. Then j.-t simmer till 
done. Just iM'forethe meat is done add theslir***! 
potatiM's and li>t etMik til! done, hut imt «-4M>ke4l 
t<» piives. .\dd oiiiMiis when meat is half dune 
nnii thicken with flour Ix-fore serving. 8ou8«m 
with salt and pepper. 

Toniuto Saiiee i UMl Seoiitn): 
h < 'aiiH .Nil. .1 roinatoes 

1 Ih. onions (rhopiMxl lino) 
i o/. ('.innamon 

^ or.. (!loveH 
3 Chili PimIn 

2 o/„s. Salt 

2 oz-H. Siijrar 
1 Ih. Mutter 
I Ih. Flour 

30 



Boil all ingredients slowly, except the butter 
and the flour. Add two qts. water to above and 
let simmer one hour. Add butter and then 
thicken with the flour. This is served with 
fish or meat croquettes. 

Baked Fish (100 Scouts) : 

40 lbs. large Fish 

4 lbs. Bacon or Salt Pork 

Scale and clean fish and place in bake pan. 
Lay the slices of bacon over each fish and add 
one inch water. Season with salt and pepper. 
Place in hot oven and bast often. Bake for 
one hour, depending on the size of the fish. 
Serve with sauce. 

Example: Change recipe to quantity for 
25 Scouts. 

Tomato Sauce: 

6 X .25 equals 1.50 can Tomatoes 



Ix .25 


.25 lbs. Onions 


.5 X .25 


.125 oz. Cinnamon 


.25 X .25 


,, .06 oz. Cloves 


3x .25 


.75 each Chili Pods 


2X.25 


.50 oz. Salt 


.5 X .25 


.125 oz. Sugar 


.5 X .25 


.125 lbs. Flour 


Examiple: ( 

30UtS. 


;^hange recipe to quantity for 25 



Baked Fish: 

40 X .25 equals 10 lbs. Fish 
4 X .25 ,, 1 lb. Bacon 
If we wish to find out how much meat for 
2,100 Persons: 

In Beef, 2100 x .40 equals 
In Pork Loin, 2100 x .36 equals 
In Pork Links, 2100 x .28 equals 
In Frankfurters, 2100 x .28 equals 
In Bologna, 2100 x .25 equals 

Codfish Cakes (100 Scouts): 

18 lbs. Salt Codfish 
18 lbs. Potatoes (boiled mash) 
20 Eggs 
If large pieces of cod are used, soak, boil, 
remove the bones, and pass through meat 
chopper. Then mix with the potatoes and the 
eggs. Season with salt and pepper and mold 
into cakes. Roll them in cracker crumbs or 
flour and fry in deep fat. Serve with tomato 
sauce. 

31 



Salmon Cakcft (100 Scuutn)! 

20 <aiiH tiill Saliiioii 

40 llis. inastifHi i'utjitons 
l<<-iii(*vf all fish from caiiH aiui phnc in Ixiilt-r 
A<i(l \>oi'f stfM-k ami mix in all the |M)tat(M^ 
S«'asi>ii with salt and in'ppor. Mold into cukt's 
un«l roll in (lour. Fry in derp fat. 

Baked IleunH (100 SooutH): 

25 lUs. Navy ltf>atis (soaked) 
4 llw. Haron (sli<-«d) 
8 0/..S. Siijrnr or 1 pt. MoIas.s<« 
KirNl MMik th«' inNins a few hours in cold 
water. Drain off this water, replace eold wjtter, 
and iMiil slowly till done; or take some Imnuis 
out with a sp<K>n and l>low on the to(>. If the 
skin breaks they are done. .\dd haion an<l 
seasoninc when heans are lM)ilinK well. \ 
little hakinp s<xla will helji the rcMtkin^ time «)f 
Imnuis. If. while Intilin^. nuire water is to In; 
added, this must 1m» lM>ilinK water. 

dunned PeuM (100 Seouts): 

17 .No. 2 rans Vinm 
I II), «.Ieo or hutter 
l''mpty all the [M-as into a saucepan, addiiiK 
sail and |wpp<'r to taste. Add butter or o1«h) 
and allow to come to a ImhI. Thicken wiLli a 
little flour hatter. HriiiK to a boil and tiien 
remove to back part uf range. 
Grrcn IVon (100 Scout*) j 
17 (|t.s. Shelleil Vcas 
« (|ls. St<Kk 

1 lb. Oh'ofir nripifinp.'* 
2 cans Mva|>orate<l Milk 

Shell the >rrei'n peas and place in saucepan, 
adding stiM-k. S<N»son with s.ilt an<i pcpix-r 
and oleo or the drippings, itoil 1 .'> minutes and 
thicken with batter. Hring to ImmI and then 
remove to back of range. Add Uie milk und 
serve. 

Iloininv (100 Seoiitn): 
10 lbs Hominy 

2 o/s. Salt 

Have seven ^mIIous of l»oiling water on range. 
nd<l the hiuniny and s.dt. and let lM>il 20 
niinul<*s. Hemove to back part «»f range and 
let simmer or to c(K»k slowly. This is wrvtvl 
with milk. 

Maeartini and C'hcour (100 .Sofjutu^: 
10 llts. Macaroni 
I llw. (.hi«csc (diced) 



Have seven gallons of boiling water, add 
the macaroni and salt to taste. Boil for 15 
minutes and drain off the water. 

Example: Change recipes to quantity for 
112 Scouts. 

Canned Peas: 

17 X 1.12 equals 19. Cans 

1 X 1.12 „ 1.12 U). Oleo 
Example: Change recipe to quantity for 

292 Scouts. 

Hominy: 

10 X 2.92 equals 29.2 lbs. Hominy 

2 X 2.92 „ 5.84 ozs. Salt 

7 X 2.92 „ 20.44 gals. Water 
How much of each of the following articles 
for 1100 Persons.^ 

Stewed Tomatoes, 1100 x .11 equals 
Can Salmon Salad, 1100 x .16 equals 
Can Peaches, 1100 x .16 equals 
Evaporated Prunes, 1100 x .18 equals 
Evaporated Apples, 1100 x .10 equals 
Evaporated Peaches, 1100 x ,18 equals 

Baked Potatoes (100 Scouts): 

35 lbs. even sized Potatoes 
Have all even sized potatoes for baking 
8o as they will all be baked at the same time. 
Wash well, or scrub with a brush 35 lbs. of 
potatoes. Place in hot oven for about 40 
minutes, depending on the size of potatoes. 
Test with fork; if fork passes through gently 
they are cooked. 

Fried Cabbage (100 Scouts): 

35 lbs. sliced Cabbage 
4 lbs. Bacon Drippings 
Slice about 35 lbs. of cabbage. Have the 
drippings hot in bake pan on top of range 
and add the cabbage. Stir 10 minutes, add 
two qts. stock and place in oven till cooked. 
Season with salt and pepper. 

Baked Carrots (100 Scouts): 

30 lbs. Carrots (scrapped) 
7 qts. Stock 
2 lbs. Bacon Drippings 
Take 30 lbs. of carrots, scrape off the skin, 
and cut lengthwise. Have drippings hot in 
bake pan, add the prepared carrots, and season 
with salt and pepper. Place in bake oven one 
half hour, or till cooked. 

33 



Crrumrd (.Ian C^»rn (100 Sroutii): 

Ih .N«i. 2 fans of Coni 
7 qts. Sl«xk 
4 o/H. SuKiir 
2 .No. 1 Cans Milk 
IMiK-o in saiji-rpaii all Ihf iiitfr«'<li«'nt8, bring 
to ImmI and season with salt and pi-ppor. 
Lima llfuiiH (100 Sroutii): 
lit ll>s Lima Heaiis 

1 lt>. Flour 

2 llts. sliri*<l Haron 

\N ash thf riiinircil ({uantity of l>oan8 and 
let th<-in soak two hours. I'oiir olf the water, 
tlien add ahout h] gallons <»f fresh water. Add 
bat-on and lH)il f<»r ahout thr«H« hours till done. 
Sojuion witli salt and pepper. Thicken with 
the flour first mixed int<i a hatter, bring to 
boil, and remove to bark part of range. 

llu>ariaii <!ubbaf:(* (100 Sruut«): 
4(1 Mis. CabbaK'e (.sli«»Hl) 
7 11>M. Salt Turk ur Sliced Hacon 
3 jit.s. \ inegar 

Slice 40 lbs. «)f clean cabbage, as for sour 
kraut. Place in boiler, add the bacon, one gal- 
Ion of water, and the vinegar. Season with 
salt an<i pepper. Then let Ixtil slowly with lid 
off for alHuit three hours. If more water is 
neode<i add Iwiiling water. To thicken, mix 
eight taliles|HM>nfuls of flour into a batter and 
stir this into IIk* cabbage luid serve. 

Kxaniple: Change re< ip«>s to cpiantity for 
I'J .S<.ul.s. 

l.iniii llranii: 

18 X .IM e<iual.H 3.12 Lima Means 

1 X .19 .(II') IbH Hour 

2 X .19 " .38 lb(i. Hacon 
Fxnmplr: Change re<i|>es to (piantity for 

30 Scouts. 

Doilnl Kirc! 

H X .3'» e«pials 3.12 Hi«e 
r> X .3<) .. !.«>.'> Water 
2 X .39 .. .78 o/. Salt 
How much is re<|uireil of the following 
ingredients for •>«> Persons? 

iteans idrieii). white, .90 x 2.'> etpials 
Means, ('.an .No. 3. . •»<) x 17 (>«|uals 
I'eas. ('an No. 2. . '»<» x 22 eiptals 
Meets, fresh. .90 x 30 «><|uals 
Spinach. .90 x 30 (nmals 

32 cuts to 1 gallon Ice Crram. brick. .90 v 
3.2'y gal. r<|uals 

34 



Baked Sweet Potatoes (100 Scouts): 

40 lbs. Sweet Potatoes (even size) 
Take brush and scrub the potatoes clean, 
removing any bad spots. Place in oven and 
bake for 30 minutes. Test with fork. Time 
of cooking depends on size of potatoes and the 
kind of fire you have. When done, remove 
from oven or they will dry up. 

Candied Sweet Potatoes (100 Scouts): 

40 lbs. Sweet Potatoes 
Wash and peel and then cut lengthwise. 
Take bake pan, grease, and place potatoes 
out in layers. Pour over stock and sprinkle 
about 2 lbs. of sugar over the top. Oleo or 
butter may be drudged over the potatoes 
before the sugar is sprinkled. Beike in medium 
oven till done. 

Boiled Rice (100 Scouts) : 
8 lbs. Washed Rice 
5 gals. Cold Water 
2 ozs. Salt 
Weigh out the right quantity of rice, wash 
with two changes of cold water, then add 
five gallons of water. Add salt, place on stove, 
bring to quick boil for five minutes, and remove 
to back part of range and let simmer slowly. 
Don't stir with spoon and keep lid on tight. 
The steam will do the cooking. This is the 
whole secret of rice cooking. If rice is washed 
well it does not let the starch settle on the 
bottom of your pan to start burning. Opening 
the Ud several times lets the steam get away. 
Stiring breaks the grain of the rice, lets out the 
natural flavor and causes the starch to settle 
and scorch in the bottom of the pan. 
Fried Rice (100 Scouts): 
10 lbs washed Rice 
3 lbs. Fat 

2 lbs. Onions (sliced) 

3 lbs. sliced Ham or cooked Pork Meat 
Wash and boil your rice, as boiled rice 

recipes. Let it cool off and slice your ham 
or pork. Take bake pan and add the fat when 
hot. Add the onions (browned nicely), ham, 
and rice. Stir constantly with cake turner, 
keeping the rice off the" bottom of the pan. 
When slightly browned, season with salt and 
pepper and serve hot. Just before removing 
from pan, beat up five eggs and pour over the 
rice. Stir till the eggs are cooked and remove 
quickly. 

35 



Strwrd Tomato (100 Srouta): 

Ton No. 3 rans of Tomntora 

Pour in smici'imiis. A<1<1 3 qf.H. Btork. 

2 ozH. siipiir. H;ilt luid [wpiHT. L<>t simmor 

and mlti rntckom or lirtNid rriimlKt ns <l«»irp<l. 

Kxnirtpio: ('han^c recipes to quantity for 

111 Scouts. 

Slewed 'l'(>niat(>eH: 

10 X l.ll c<|ual.s 11.10 
3 X 1.11 .. 3.:i 

Kxample: C'hauffo r^N-ijn; to (juantity for 
77 S<-out.s. 

3.^ X .77 espials 26.95 
8 X .77 ,, 6.16 

Stewe«l Toiiuiloen (100 Scouts): 

Ten No. 3 Cans ronuit4K>M 
Take saucepan and turn the tomatoes into 
it. .\dd 2 «iz.s. siipar. sli<e half lli. hacon. fry, 
and turn the dri|>pinpi into the tomatoes. 
Season with salt. jK'pper. and hread <-rumt»s or 
crackers. HriiiK to ImmI for five minuter and 
serve. 

Boiled TurnipH (100 Seoutii): 
3."> Ili8. rurnip.s 
» Ihs Macon or Salt Pork 
Wash turnips, pc.-l. and slice into quarters. 
I 'lace in saucepan and add slice*! hacon. sl<N-k 
or water. Season with salt and {>epiN>r. Itoil 
Hlowly for U) minutes or lilt done. Cook with 
cover t)n". 

l^-ttiiee Snhul HOO ScoiitH^: 
3.-, Ihs l^-ltuce 
10 l'ipp< I hard hoilivl) 
2 Ihs. slice<l Ha<-on (hn>wned). 
2 (|ts. \ ine^'ar. 
Separate all the lettuce leaves and wash well. 
Shake out water and cut up coarse. Add the 
hacon. mustard, vinegar, sjdt. and |M>p|M<!r. 
Mix well and then add the hard boiled eggs. 
Slice and serve. 

Potato .Salad 1 1(NI Scoiita): 
30 Ihs. Potat.M's 
2 Ihs. Onions imince«l (ine^ 
2 Ihs. Itacon (sliiixl and hrowneti) 
30 Ihs. Potal<M>s 
2 Ihs. ( )nions iininc<*«l line) 
2 Ihs. Itaion (slictnl and hrownod) 
2 pt.s. \ ine^ar 
2 pt.s Water 
Take the amount f>f cold lK»ile«l iMttnloos, 
slice, and mix all ingriNiienU. Season and servo. 

36 



Salmon Salad (100 Scouts) : 

12 cans Tall Salmon 
8 lbs. Potatoes (sliced) 

6 lbs. Lettuce 

2 qts. Salad Dressing 
Take chopping bowl and add the salmon and 
potatoes. Mix well with salt and pepper. 
Wash the lettuce and slice course and add to 
the lettuce. 

Cabbage Slaw (100 Scouts): 

35 lbs. Cabbage 
4 lbs. Bacon (sliced and browned) 
2 qts. Vinegar 
10 lbs. sliced Onions 
Take cabbage quarter and remove hearts. 
Wash and slice with kraut cutter or with knife. 
Take chopping bowl or large vessel and mix 
well £ill the above ingredients. A little sugar 
will improve it some. 

Apple Cobler (100 Scouts) : 

7 lbs. Evaporated Apples 

8 lbs. Sugar 

2 ozs. Cinnamon 

1 oz. grated Nutmeg 
Take the apples and soak in cold water for 
an hour. Cook in 1 1 gals, of water till done. 
Let cool and add other ingredients. Crust as 
follows : 

12 lbs. Flour 

7 ozs. Baking Powder 
2 lbs. Lard 

2 lbs. Sugar 
20 Eggs 

2 ozs. Salt 
Water to mix dough crust for pie 
Teike chopping bowl or dish pan and cream 
the sugar, lard and salt. Then add eggs, one 
at a time. Mix steady, add water and baking 
powder and mix steady until smooth. Roll 
out the dough to half inch thickness and lay 
in bottom of bake pans. Fill with the apple 
mixture and top off with thin crust and bake. 
Served with sauce. 

Sauce (100 Scouts) : 

li gals. Water 

3 lbs. Sugar 

5 ozs. Cornstarch 
§ oz. Grated Nutmeg 
Cook the above and let cool off before serving. 

37 



ItrMwn Bctiv (100 Sroutu); 

16 Ihs. I(r.-iid 
10 M»s. lariimrli/fMl Sugar 
4 H»s. ( liirraiil.s. appli* or prunm 
Slico hri'ad to one incli riib«j mid hrown 
in mI«)w o%«'ii. IIuvp (ivo (rallonH of wat«^r nnd 
hriiiK to lnti\. .\<\(l rarameli/fHl siipar and tho 
fruit. Thirkeii witii hattrr. ilavr tht' toast 
in hakf^ pan and jMMir tho ahoM- saure over thw 
tnast. I Mure in oven to Imke 20 minutes. Serve 
with .sauce. 

I'luin (lake ilOO .Sroiits): 
10 U.S. Hour 
5 Ihs. .Siiffiir 
4 Ihs. Lard or Itutter 
R OZ.S. liuking i'owder 
20 l*]pps 
1 } OZ.S. Salt 
1 oz. Kxtrart 
l\ike howl or dish pan. C'reani lard and 
BUftar toK«"lhor. adding I'xtrait and salt. Whip 
to <Teani. sift flour an<l hakinp |M>wder. and 
then arid Hour and \vat<>r tr> the iTeaui mixture 
to make stifT hatter. (irease the hake pans 
and papr-r tlif Itottom. Pour the mixture 
in and level off to one inch thick and hake in 
meilium oven till done. T«>st with broom 
Htraw. 

For CottaKO pudding use llie nh.v.. with 
sauce. 

Corn Fritter* (100 Scoutat: 
12 C'ans ('orn 
r> Ihs. i:vapi>rate<l \pple8 
a Ihs. Flour 
I Ihs. Sugar 
20 lOggs 
1 oz Salt 
Mix all the ahove to a thi< k hatt.r for drop- 
ping from spo<in. Have iU't'\i frying fat hot 
Take saucepan luid with a portion of hatter 
add half teas|KM>nful haking pow<ler. Mix and 
<lrop from kitchen spoon. I'ry the same way 
till all the hatter has Immmi ustil. Serve with 
syrup. 

Layer Cake (100 Setmtn^: 
I Ihs Lard or Butter 
7 llw. Sugar 
26 Mggs 

I oz. I%x tract 
13 Ihs. Flour 
10 OZ.H. Haking INiwdcr 



Cream the lard, sugar, eggs and extract to- 
gether for 10 minutes. Then add the flour, 
baking powder, and enough milk or water to 
make stiff dough or batter. Bake in layer pans 
about 20 minutes, medium oven. The kind of 
layer cake depends on the kind of filling for 
its name. 

Ice Cream (100 Scouts) : 

3 ozs. Flour 
I7 lbs. Sugar 

10 Eggs 

i oz. Extract 
2 tall cans Evaporated Milk 
Boil two quarts of water, adding the batter 
bf flour and one pint of water. Tlien let come 
to boil again. Now remove from range and 
add sugar, eggs, extract, evaporated milk, and 
a pinch of salt. Stir in enough water to make 
the mixture. Whip all the ingredients well and 
let cool before freezing. 

Coffee Cake (100 Scouts) : 

4 lbs. Sugar 

4 ozs. Cinnamon 
Take one gallon of sweet dough and after 
proving and molding, roll into pieces about 5 
inches square. Place in bake pan, and glaze 
with melted lard or butter. Sprinkle v/ith the 
sugar mixed with cinnamon, and let prove in 
room, temperature of 85 F. till the cake is 
twice its size. Then place in a medium oven 
for 20 minutes. 

Sweet Dougli Mixture: 

One gallon mixture: To make sponge, soak 
three yeast cakes in one pint of luke warm 
water till soft. Add two medium size potatoes 
which having been boiled soft, and then add 
enough luke warm water to make half a gallon 
in all of this mixture. To the above add about 
6 lbs. of flour to make a stifi" batter and then 
let raise and fall. When it has fallen one inch, 
add luke warm Water, to make one gallon. 
Add enough flour to make a stiff dough to 
handle, place in dish pan, and let raise to three 
times its size. Punch down, work over and 
punch down again, and let raise to twice size. 
Then work or mold and let prove and bake. 

Jenny Lind: 

Use a gallon mixture of sweet dough. 
After proving and molding into loaves, roll 

39 



out njiind. and U> half inch thick. Now glaze 
lop with ineltiti liiit(i>r niid fold over so that 
till' upiMT part will hardly «i)vor tho tM>ttom 
half. lA't prux' ill riM)m ti'mp»Taliir<! of 85 
d«'K. F. \N h<Mi douhlf its size hakr in inediuiu 
oven for 35 luiiiutt^M. 

Chocolate or <!o4*oa (for 100 Scouts) t 

45 ozH. Cocoa or Cho<-olalc 
45 <»/_s. SuKar 
45 <»7_s. Kvaporat*"*! Milk 
9 tiiiln. \\ al«'r 
Have water tM)iliiiK. add cfM'oa. and lot boil 
five iniiiiitcs. Thi-ii add the milk and sii^ar. 
Stir well hrfore serving aa the cocoa will wttlf 
to Ixittoin. 

CofTco fiOO ScoutH): 

I 1 ^rals. Water 

1 ihs. Coffee. H. and I.. 
Have water cold on ranfre. Place cofTec in 
a sack in the water and lirin^r to \h»\ for Hve 
iiiituite^t and remove to hack part of range 
Before nsing, sprinkle a little cold water over 
top. This will si'llle the grotinds. Hemove 
hag. and if Hiigar and milk in HorviMJ with the 
co(r«^', a<ld and stir well and serve hot. 

Lmiotititlr (100 Scouta)i 

I I gals Water 
a Ihs. Sngar 

}{ do/., lemons 
Take the riv]niriMi amount of watnr, add the 
ii-mon juice, and sweeten with the sugar to 
taste. Then add a lar^^e lump of ice to cool. 
Stir l>oforc using. 

Teu (100 Scon I M^: 

11 g;ils. Water 
7 o/s. of Tea 
Have the re<|uire<l amount of boiling water. 
I'our over the lea and let slan<l on hack part 
of nuige to sleep and siTve luit. If milk and 
sugar are to l>e usetl, add them just Ix^fore serv- 
ing. In making tea it sh«Hdc| not l>c iMiileti. 

For Ice Ten use •) ounces of lea in place of 
7 o/s. riiis extra slrengtli is to allow for the 
mrlli-.| ice Mhich oth<-r\%is«> will wi'aken the 
the finished oriMluct. A<ld I o/s. sugar to 
each gallon ol finisheil tea. 



BASIC UNIT 

Beef Unit 

A La Mode 30 

Boiled 30 

Pot Pie 30 

Spanish 35 

Minced 30 

Loaf 35 

Hamburger 35 

Roast, Hindquarter 35 

Roast, Forequarter 40 

Roast, Beef Pot 35 

Steak , , 35 

Cornbeef 40 

Curry 25 

Stew 25 

Rolls 25 

Hearts, Beef 30 

Fritters, Beef 20 

Dried Beef 14 

Smoked Tongue 14 

Cold Meats 35 

Hash Meats 22 

Liver 22 

Minced Liver 25 

Veal Unit 

Stew 30 

Chops 40 

Roast 40 

Mutton Unit 

Roast 45 

Boiled 45 

Chops 40 

Stew 35 

Curry 28 

Lamb Unit 

Roast 45 

Chops 40 

Lamb Unit 

Pot Pie 30 

Curry 30 

Pork 

Chops' 12 lbs 38 

Porkloin, 9 lbs 36 

Ham, Green Roast 40 

Mess Pork 35 

Sausage, Country 28 

41 



BASIC UNIT 

Pork 

Links, 7 to 1 lb 28 

SjMirp Milw 35 

llam. M. H. Cold 30 

Ham. li. B. Fry 35 

Hiim. HcMist. S. C 40 

Ham. Fri.-il. S. C 40 

Harn. (>mrl«M tlam 12 

Franks. 7 to 1 lb 28 

Ham SaiisaK''. • •■ 23 

Miriro<l Ham Sausnge 23 

Hoa«l<hecso 22 

Holo^nu 25 

Uurnn 20 

Hoston Butts 40 

Pork Shoiildors 45 

Bacon, with Liver 16 

Duiry I*dt«. 

Cottage Cheese 30 

f Jreen ('hecse 22 

BIJ n'KH CUT. 32 to 1 lb 3 25 

BuK.-r. 2 Moals 6 50 

But lor. 3 Mrals 0.75 

I'Vk Omi-let. 200 Kggs 200 . 

FowIn 

Chirkou Boast 50 ll»8. 

ChiVkori Pot Pie 35 

(^hitk'Mi. Frie<I .'iO 

(thicket), ('urry 30 

Chifkofi. Fracrasaee 43 

Ourk. B.mst 50 

'I"urkey, Boast 75 

< )> sler Slew 6 pal 

Milk 6 pal 

Fi-h 

NMiil.'lisli .35 lbs. 

Halibut 38 

CcKlllnh. Salt 12 

Co.|lis!i 38 

Salmon. ('anne<l 25 

Sanlinr* 25 

AvoruKf Tor Bake and Boil 38 lbs 

Vrjtelnblc^ 

ASP\BA(;i S FB 25 11m. 

Bavarian < 'abbage 40 

Beans, I.imn 13 

42 



BASIC UNIT 

Vegetables 

Beans, Navy 25 

Beans, String 35 

Beans, Wax 35 

Beets, Salad 15 

Beets, Buttered 30 

Cabbage 40 

Bacon 6 

Carrots, Baked 30 

Carrots, Mashed 30 

Carrots, Candied 35 

Cauliflower 25 

Celery, Washed 20 

Cucumbers, Large 16 ea. 

Corn, Creamed 20c. 

Cold Slaw 30 

Eggplant 35 

Kraut 3 gal. 

Lettuce, Washed 20 

Onions, Fried 25 

Onions, Sliced 15 

Onion, Boiled 30 

Peas, Scotch 8 

Peas, Canned 22 

Peas, Green, qts 14 

Parsnips, Baked 35 

Potato Salad 30 

Potato, White 35 

Potato, Sweet 40 

Pumpkin, Baked 35 

Pumpkin. Canned 20 

Vegetables 

BHUBARB STEWED 25 lbs. 

Pickles 1 gal. 

Squash Summer 25 

Squash, No. 3 15c. 

Spinach, fresh 35 

Spinach, No. 10 6c. 

Tomatoes, Sliced 22 lbs. 

Tomatoes, Stewed, No. 3 lie. 

Turnips, Creamed 30 

Turnips. Mashed 30 

Asparagus, No. 3 18c. 

Lima Beans No. 2 17c. 

String Beans, No. 2 18c. 

Badishes, Dozen Bunches 13 

Catsup, 16 oz. bottle 10 

Chow Chow, 16 oz. bottle 10 

Gherkins, 1 8 oz. bottle 9 

Pickles, 16 oz. bottle 8 

43 



Onions, PirkIe<I. 16 <»z. Ixjttlt 

Olivt>«. I(» oz. ImjIIIi' 

(Uix-s. Miilk 



BASIC UNIT 

Vrsr tables 

8 



A I'l'LK SAIJCK KVAP 

StJKiir 

Apple Sniice, Fresh Purcd 

Apples, Krii-il 

Bread 

Stewed Fruit 

I'nincs. Kvaporafed. 



Al'lUCorS No. 3 
(Jicrrit's, i\o. 212. . 

Jam, W) oz 

JHIy. 1(1 <.z 

Murniiilade 

I'iricappit'. No. 2. . . 
riuHKH, i\o. 212... . 
HasplM«rry, 1 lb.. . . 

Hla<-klM>rry 

IVjiiIh's. No. 212. . 
Peaches, No. 10. , . 
CirajiCM, Itaskot. . . . 



3 5qt. 

Fruita 

lU lbs. 

2 
25 
25 lb. 

6 lb. 



I Frui 
17 
U 
9c. 

12 
12 
IT 
16 
20 
20 
16 
5 



I'i'aches, I'2vai>oralo<l 
Apricots, Kva|MiratC(l. 
J.lly 



Apple, ('elery Sahul 
t .elery . . . 



Iriiit 

1!! 1).. 

12 



M incA-lIaiieoua 



Crackers, Sinln 

Crackers. Oysters . . 

Macaroni and 

Chcosc 

Salt 

Worcester Sauce 

Milk, for Cirrec. No. 1 

liiiniiiiy 

Hit !• to Fry, Haw , 

Hice, HoilfNl, Haw 

( '.nrnmeal 

( 'ranl)erri«« and .... 
Sugar, I. 5 Hm 



7.5 
*i lbs. 

2 lb«. 

3 11m. 
t^ ItM 

2«c. 
IK ll>s. 

<> Iks. 

«i lbs. 
1<) <|ls. 
t .-. lbs. 

Salad* 

1(1 lbs. 
lU Itui. 



4-i 



BASIC UNIT 
Salads 

Pickles 3 lbs. 

Beans, Baked 20 lbs. 

Onions 4 lbs. 

Cucumber 15 lbs. 

Onions 5 lbs. 

Soups 

Beans 8 lbs 

Water 4 gal 

Stock 4 

MACARONI 4.5 lbs 

Stock 8 gal 

Puree of Beans 12 lbs 

Stock 8 gal 

Rice 5.5 lbs 

Tomatoes, No. 3 87c. 

Stock 6 gal 

Cabbage 10 lbs 

Onions 2 lbs 

Stock 8 gal 

Oyster 3 gal 

Milk 7 gal 

Stock 2 gal 

Peas, Green 10 lbs 

Tomatoes, No. 3 4c. 

Stock 8 gal 

Cabbage 2 lbs 

Onions 1 lb. 

Potatoes 2 lbs 

Rice 1 lb. 

Tomatoes, No. 3 2 lbs 

Parsley 2 oz. 

Stock 8 gal 

Omelet 

Eggs 200 

Milk, 1 lb. can 7 

Drippings 2 lbs, 

45 



BASIC UNIT 

I>rinki« 

COFFKK, M. & r, 3 lbs. 

Water II ^m1. 

Suftnr t ll.s 

Milk. 1 lb I 

Cocoa 1 n>. 

Water 9 Ral. 

Milk 2 K.il. 

Tea r, lb. 

Water 10 pal. 

SiiKnr 2 Ihs. 

Milk .{.•. 

Ire Tea :."> Ih. 

Water lo >ral. 

Sugar 3 Il>s. 

Ice 30 11)9. 

I>emonade, Lemons. 7 do/. 

Water 10 cal. 

Sugar 6 IImi. 

Milk. Fresh <. 2.--, pmI 



Beef A La Mode 100 

35 m Beef Round 
2 # Bacon 
2 # Fat 
2 « Flour 

5 Gal. Stock 

2 * Carrots 

6 Large Pickles 

3 Cans Tomatoes, No. 3 



Braised Beef 


100 


38 « Beef 

2 # Onions 

3 # Fat 

1 # Flour 


Beef, Chipped 


100 



14 fH Dried Beef 

2 « Fat 
2i « Flour 

4 Can. Evp. Milk No. 1 

1 Bunch Parsley 
12 qts. Stock 



Beef Fritters 


100 


20 * Cooked Beef 
10 ^ Bread 
4 # Onions 


Beef Hash 


100 


28 « Potatoes, Cooked 

4 « Onions 
25 « Meat, Scraps 


5 qts. Stock 


100 


Beef Hearts, 30 ^ 
2 Cans Tomatoes, No. 3 
2 # Onions, 2 « Flour 
5 Gal. Stock 


Beef Loaf 


100 



20 » Beef 
6 ^ Bread Crumbs 
4 ^ Onions, Browned 
2 # Flour 
2 Qts. Stock 
1 # Bacon 

47 



Bfwf Rolls 100 

15 « H<N?f Scriifw 
5 * Mrmd OumlM 
y » Flour 

2 * Onions, Browned 
1 oz. (Ihili J'dr. 



Be«'f Spanidh 100 

35 * Hfef 
I No. 3, Tomatoes 
y * ( )nions 
6 Cloves. Garlic 



Ke4>r Pot Pie 

28 » Beef 
28 « Potatoes 

5 » Onions 
3i ft Lard 

«> * KIniir 

H oz. Baking Pdr. 



Beef Rout 


100 


40 « Beef 
2 Ql. Stork 


Beef Pot RoaHt 


100 



to » B«ef 
4 » Onions 
J Pi. VineRar 
2 C^lovcs (iarlic 



Beef Steak 


100 


40 W Beef 
2 • Flour 


Veal Loaf 


100 



Cooke<l \ eal 28 f 

.S » Salt Pork 

.". Ols. CrM.k.T Mii.l 

! I)../ Kkks 

2 O/.. Salt 
Pepjwr 
Stock to Moisten 



Minced Beef on Toast 


100 


30 fK I.ean,Raw Beef 

3 # Flour 

1 Gal. Fresh Milk 
100 Pieces Toast 


Beef Hamburger 35 j^ 


100 


Beef Dressing 


100 


00 « Meat Scraps 
13 # Bread 

2 * Onions, Browned 

3 Qts. Stock 


Veal Pot Pie 


100 



Vea!, 30 « 
1 « Bacon or Salt Pork 

3 M Onions 

4 Qts. Milk 
20 * Potatoes 

8 # Flour Dumplings, Drop 

1 oz. Salt 

6 oz. Baking Pdr. 



Cornstarch Pudding 



4i Cornstarch, Pkg( 

1 oz. Salt 

7 # Sugar 
6 Cans Evp. Milk 
1 i Oz. Extract 



Pumpkin Pie 



38 # Pumpkin, Cook and Sive 

9 # Sugar 
30 Eggs 
li Oz. Nutmeg 
i Oz. Cloves 
iOz. Ginger 
li Oz. Salt 
1 Cup Molasses 
3 Cans Evp. Milk 



Apple Pie 100 

8 # Evp. Apples, 30 « Fr. Pared 
Ih M Sugar 
5 Oz. Cinnamon 

49 



7 « SnKJir 
ir, ()/. Hour 

1 Oz. Kit. 



<:ii»colatc> Irr C^rram 


100 


Siimr as atMjvo ndil 

15 oz. (•rutnti (:h<x*ulate 


Corn Frittrr 


100 



■t • (!orntn«>ul 
'.i * Siijritr 
7i » Mniir 
7 oz. liukiiiK IMr. 
20 Kkk8 



Batlrr Caktii 



\r, « Kl.Hir 

1 J * Siijinr 

2 Doz. I-l^:tr« 

]r> Oz. Hukiiig Pdr. 
1 Oz. Salt 



<:orn Rrcad 100 

r. « Floor 

)l * ('oriiinriil 

I (>/. SlIKMf 

1 Oz. S.ill 
I a I'.UKs 

10 Oz. M.ikiiiK IMr. 
13 Oz. ('oiii|mjiiih1 

<>»rn C:akr 100 

R » FI<Hir 
4} « ('oriimral 
*i • Si urn r 
.1 * I 'ill 

10 0/ Hiiklntr l\m<lor 
1 Oz IMriKl 
1 O/.. Salt 



Rice Pudding 100 

8 « Rice 
20 Eggs 
4 Cans Evp. MUk, No. 1 
6 # Sugar 
i Oz. Extract 



Tapioca Pudding 


100 


21 Gal Cold Water 
2i « Tapioca 
6 « Sugar 
3 « Dried Fruit 


Cocoauut Tapioca Pudding 


100 


Same as above add 

1 )it Shredded Cocoanuts 


Apricot Tapioca Pudding 


100 


Same as above add 3 « 
Seeded Apricots 


Apple Cobler 


100 



7 ^ Evp. Apples 

8 « Sugar 

2 Oz. Cinnamon 

1 Oz. Grated Nutmeg 
Crust 14 # Flour 

8 Oz. Baking Powder 

IJ # Lard 

Ij * Sugar 
20 Eggs 

3 02. Salt 

3 Pts. Water 



Apple Pudding 


100 


6 i^ Apples Evp. 
20 « Bread 
6 fit Sugar 
3 Oz. Cinnamon 


Bread Pudding 


100 



20 # Bread, 4 Cans Evp. Milk 
3 « Dried Fruit, 10 Eggs 
3 # Sugar, 1? Oz. Cinnamon 
51 



Succotash 


100 


10 Qls f^orn 
2i (;iils. CiHiki'ti r.irn.i |{<miih 
2 » Hiir«iii |)i«ci| 


TurnipM. Boilrd 


100 


35 « TurniiM 
7 ♦ Huron i»r Suit Pork 


Spinach 


100 


35 « Spinuch 
3 « Kacon 


Carrot*, Baked 


100 


35 ft Carrota 
1 1 • Hnf-on F")rippinjpt 


ClarrolH, Maiihcd 


100 


35 « CurrotH 
6 Qts. Slock 


C>»rn, Canned 


100 



IB N«). 2 ('ims 
5 (Jts. Sto<k 
3 Oz. SuKur 
li Cans Kvp. Milk 



(irccnn 


100 


35 » (;r<M>ns 
7 « Hacon 


ClahbaKC Salad 


100 


16 • Cnbhugc 
5 Riinrhra Punilcy 
3 {}\n. Vrom-h DrcssinK 


CahbaKc Slaw 


100 



35 • CntilMiKe 
3 « Hucon 
2 QtA. VincKur 
9 • OriiiiMM 



Macaroni and Tomatoes 100 

Same as Macaroni Soup 
Add 6 No. 3 Cans Tomatoes 



Macaroni Soup 100 

5 # Macaroni 
10 Cal. Stock 
2 * Chopped, Browned Onions 
2 # Bacon, Browned Diced 

Noodle Soup 100 

Same as Macaroni 

Add H M Dried Grandmas Noodles 

Split Pea Soup 100 

10 # Split Peas 
10 Gal. Stock 

2 $ Flour 

2 # Bacon Browned and Diced 



Vegetable Soup 



2 # Cabbage 

1 # Onions 

2 « Potatoes, Diced 

1 * Rice 

2 No. 3 Cans Tomatoes 
2 Bunches Parsley 

10 Gal. Stock 



Vermi 


celli Soup 






100 


Same as Macaroni Soup 
Add 5 « Vermicelli in 
place of Macaroni 


Pea Soup 






100 


12 No. 


2 Peas, or same in 


Fresh, 


10 Gal. 


Stock 


Puree 


of Green Peas 






100 



Same as Puree of Beans in place of Beans 
add 11 « of Green Peas. 
53 



Purre of Beaim 100 

in « HrnriH 

10 (iai. Sl.Mk 

2 * Otiions 

2 Cans Milk 1 

2 « Kat.s, ItiilKT I'nfiTrMi 

2 » Kloiir, itniwiioci in FiitK 



Macaroni and <Ihr*»e 


100 


10 M Maruroiii 
3} at Chi'^Hn through chopper 


Paranip*, Bakrd 


100 


35 « ParsniiM 
2 Ql«. Stock 
5 * iiurfin 


ParanipM, Mashrd 


100 


3^ V I^arsiiips 

1 i » ( )|.H. 

r> (Jal. Wntfir 


PcaH, Clannrd 


100 


20 No. 2 Cans 
} « Butter 
Stock 


Prait. <;iT*rn 


100 


16 <.)l.s. (;rooti IViw 
7 <M,H. Sl«Mk 
\i C.U.8 Kvp. Milk 


TomatoM, Strwrd 


100 


32 « Krrsh I'oinatoes 
Sl«Mk 


(31ani <Ihow<lrr 


100 



10 QlH. ("liiniH 

15 • INilatocs 
1 ) Ik Itiii-oii 
.'■» (Mil IWf Sl.«k 
I % ( liiioiiH KroM iicil 
I % Mour 

5t 



Cream of Cabbage 



11 ^ Chopped Cabbage 

10 Gal. Stock 
4 Cans No. 1 Evp. Milk 
U « Fat, Butter Preferred 
2 !^ Flour, Browned in Fat 



Cream of Celery 



10 * Celery Diced 
10 Gal. Stock 
2 # Fat, Butter Preferred 

2 « Flour 

3 Cans No. 1 Milk 



Cream of Tomato 



10 Gal. Stock 
8 No. 3 Tomato 
4 No. 1 Can Evp. Milk 
2 M Flour Browned in Fat 
2 « Fat, Butter Preferred 



Tomato Soup 


100 


5 No. 10 or 14 No. 3 Cans Tomatoes 

6 Gal. Stock 

2 ^ Bacon Browned and diced 


Rice Tomato 


100 


10 Gal. Stock 
4 « Rice 
6 No. 3 Cans Tomatoes 


Potato Salad 


100 



30 « Potatoes 
Ij i^ Minced Onions 
Ij * Bacon Diced, browned 
H Pt. Water 
Ij Pt. Vinegar 
1 Teaspoon Pdr. Mustard 



SaliTion Salad 



16 Cans Tall Salmon 
16 ^ Boiled Potatoes 

3 Pts. Mayonnaise Dressing 

6 ^ Lettuce 

55 



StrinRlrAH Bran Salad 100 

20 * CiilH Slriiij; Hi-hiih 

2 h Sliir.l Onions 

I I'l \ in<Kar 
Miislarii. Suit, IVp|>cr 
Mix Wirll 

Lettuce Salad 100 

.10 « I^'ttlirr. 

in ll.ir.i Itoil.vi Kn^n 

I '. % Mai-nti. Dii-til liiid ItrtiwniMi 

.{ IM.s. N itn"Kiir 



Bean Salad 


100 


2:t « |{:ik<-<| itr.itiH 
.') * ( hiiMiis, Slii'*-*! 
;i » I'iikl.-s. I)ic<«<l 


Clelery Salad 


100 



IH * C.l.-ry. Wu-t-il 
.5 * Masli.il IN,ljiliM-s 
.'{ « MiiroM (;r<asi- or 0|i>i< ( »il 
I ; IM Ninpjriir. 1 IM. \N jitrr 

lit Hard lUnU^i DuffH. 3 ()/.. Mustard 



S6 



100 Per 

Ration Articles Rations Cent 

Beef, Fresh 87 .5 lbs. x $ 70 

Bacon 22 . 5 lbs. 30 

Flour 112. 5 lbs. 100 

Beans 7 6 lbs. 50 

Rice 5.0 lbs. 50 

Potatoes, Fresh 87 5 lbs. 70 

Onions 25.0 lbs. 20 

Tomatoes, No. 3 Can . . 6 .25 lbs. 10 

Prunes 2.4 lbs. 30 

Apples, Evp 8 lbs. 10 

Peaches, Evp 8 lbs. 10 

Jam, Blackberry 4.0 lbs. 50 

Coffee, R. & G 7.0 lbs. 100 

Sugar 20.0 lbs. 100 

Salt 4.0 lbs. 100 

Pepper, Black 25 lbs. 100 

Baking Powder 5 lbs. 100 

Lard 4.0 lbs. 100 

Butter 3.125 lbs. 100 

Lemon Extract 1 .4 oz. 100 

Syrup 1.0 gal. 100 

Vinegar 25 gal. 50 

Pickles 25 gal 50 

In figuring, for 100 by this method you use 
the decimal multiplier for final result. 



57 



1 I Jill 

\rli<-l«- liii. |ik. Ilk. |ik. (it. pU 

U.S. llw. Il,s. Ihs. Ilw. ox. 

Apples .. 4« 12 6 3 IJ 12 

Api.Ios, Kvp 2-4 6 3 IJ J 6 

Harley 48 12 6 3 1 i 12 

Hpiius. Drieil... 60 1.') 7 J 3 J 1} 15 

Hecta 56 11 7 3 J IJ 14 

Carrota 50 12} 6J 3 1.9 11 

Beans 50 12i 6i 3 1.9 11 

Com. Shelled .. . 56 11 7 31 1} 11 

Corn, Pop 42 lOj 5| 21 1.6 10 

Cornmeul 48 12 6 3 1 i 12 

(;rai)es 48 12 6 3 IJ 12 

Onions 56 11 7 31 1| 14 

I'nrsnips 50 12} b\ 3 1.9 11 

Teaches 48 12 6 3 U 12 

IVarhcs. D 33 8 J 4i 2 I SJ 

Peas 60 15 7i 3J l\ 12| 

Phims 50 12i 6i 5 1.9 11 

I'otaloes 60 l.'i 7i 31 1) 12 

Potatoes. Swool. 50 12} 6 J 3 1.9 11 

Tomatoes 50 I2{ 6 3} 1.9 11 

Iiirnips 56 11 7 3} IJ 11 

Wheat 56 11 7 3} 1} 11 

Spiiui.h 18 4i 21 1 •> U 





BASIC UNIT 


3 


Unit 


Person Unit 


Person 


.03 


1 


.30 


10 


.06 


2 


.60 


20 


.09 


3 


.90 


30 


.12 


4 


1.20 


40 


.15 


5 


1.50 


50 


.18 


6 


1.80 


60 


.21 


7 


2.10 


70 


.24 


8 


2.40 


80 


.27 


9 


2.70 


90 




Basic Unit 3. 


100 






6. 


200 






9. 


300 






12. 


400 






15. 


500 






18. 


600 






21. 


700 






24. 


800 






27. 


900 






30. 


1000 






60. 


2000 






90. 


3000 






120. 


4000 






150. 


5000 





59 





BASIC UNIT 


1 


I Ilit 


rppHon Unit 


I'orson 


.04 


1 


.40 


10 


.08 


2 


.80 


20 


.12 


3 


1 20 


30 


10 


4 


1 60 


40 


.20 


r, 


2 00 


50 


.21 


6 


2 40 


60 


.28 


7 


2 80 


70 


32 


8 


3 20 


80 


.36 


9 


3 60 


90 




Hasic Uiiil 4 


100 






8. 


200 






12. 


200 






16. 


400 






20. 


500 






24. 


600 






28. 


700 






32 


KOO 






36 


'»(!(» 






40 


10(10 






80 


2000 






120. 


3000 






160. 


4000 






200. 


5000 







BASIC UNIT 


5 


Unit 


Person Unit 


Person 


.05 


1 


.50 


10 


.10 


2 


1.00 


20 


.15 


3 


1.50 


30 


.20 


4 


2.00 


40 


.25 


5 


2.50 


50 


.30 


6 


3.00 


60 


.35 


7 


3 50 


70 


.40 


8 


4.00 


80 


.45 


9 


4.50 


90 




Basic Unit 5. 


100 






10. 


200 






15. 


300 






20. 


400 






25. 


500 






30. 


600 






35. 


700 






40. 


800 






45. 


900 






50. 


1000 






100. 


2000 






150. 


3000 






200. 


4000 






250. 


5000 





61 





BASIC 


UNIT 


6 


Unit 


Person 


Unit 


Pef»on 


.06 


1 


60 


10 


.12 


2 


1 .20 


20 


IH 


3 


1 80 


30 


.21 


4 


2 40 


40 


.30 


5 


3.00 


50 


36 


6 


3 60 


60 


.42 


7 


4 20 


70 


.48 


8 


4 80 


80 


.54 


9 


5.40 


90 




Basic Unit 


6 


100 






12 


200 






18 


300 






24. 


400 






30. 


500 






36. 


600 






42. 


700 






48. 


800 






54 


0(10 






60. 


lOllO 






120. 


2000 






180. 


3000 






240. 


4000 






300. 


5000 















BASIC UNIT 


7 


Unit 


Person Unit 


Person 


.07 


1 


.70 


10 


.14 


2 


1.40 


20 


.21 


3 


2.10 


30 


.28 


4 


2.80 


40 


.35 


5 


3.50 


50 


.42 


6 


4.20 


60 


.49 


7 


4.90 


70 


.56 


8 


5.60 


80 


.63 


9 


6.63 


90 




Basic Unit 7 . 


100 






14. 


200 






21. 


300 






28. 


400 






35. 


500 






42. 


500 






49. 


700 






56. 


800 






63. 


900 






70. 


1000 






140. 


2000 






210. 


3000 






280. 


4000 






350. 


5000 





63 





BASIC I NIT 


a 


Unit 


Prrenn Unit 


J'crsofi 


08 


1 


80 


10 


.16 


2 


1 60 


20 


.24 


3 


2.40 


30 


32 


4 


3 20 


40 


.10 


5 


4 00 


50 


48 


6 


4 80 


60 


.56 


7 


5 60 


70 


64 


8 


6 40 


80 


70 


9 


7 20 


90 




Ihin'n- Unit 8. 


100 






16. 


200 






24. 


300 






32. 


400 






40. 


500 






48. 


600 






56. 


700 






64. 


800 






70 


900 






80. 


1000 






160. 


2000 






240. 


3000 






320. 


4000 






400. 


5000 







BASIC UNIT 


9 


Unit 


Person Unit 


Person 


.09 


1 


.90 


10 


.18 


2 


1.80 


20 


.27 


3 


2.70 


30 


.36 


4 


3.60 


40 


.45 


5 


4.50 


50 


.54 


6 


5.40 


60 


.63 


7 


6.30 


70 


.72 


8 


7.20 


80 


.81 


9 


8.10 


90 




Basic Unit 9 . 


100 






18. 


200 






27. 


300 






36. 


400 






45. 


500 






54. 


600 






63. 


700 






72. 


800 






81. 


900 






90. 


1000 






180. 


2000 






270. 


3000 






360. 


4000 






450. 


5000 





65 





BASIC 


LMT 


10 


i:nit 


rereon Unit 


I'rr«on 


.10 


1 


10 


10 


.20 


2 


2 


20 


.30 


3 


3 


30 


.40 


4 


4.0 


40 


.50 


5 


5 


50 


.60 


6 


6 


60 


.70 


7 


7 


70 


.80 


U 


8 


80 


.90 


9 


9 


90 




Hasic IJuit 10 


100 






20. 


200 






30. 


300 






40. 


400 






50. 


500 






60. 


600 






70. 


700 






80. 


800 






90. 


900 






100. 


1000 






200. 


20(»0 






30U. 


3000 






too . 


4000 






500. 


5000 







BASIC UNIT 


12 


Unit 


Person Unit 


Person 


.10 


1 


1.2 


10 


.20 


2 


2.4 


20 


.40 


3 


3.6 


30 


.50 


4 


4.8 


40 


.60 


5 


6.0 


50 


.70 


6 


7.2 


60 


.80 


7 


8.4 


70 


1.00 


8 


9.6 


80 


1.10 


9 


10.8 


90 




Basic Unit 12 . 


100 






24. 


200 






36. 


300 






48. 


400 






60. 


500 






72. 


600 






84. 


700 






96. 


800 






108. 


900 






120. 


1000 






240. 


2000 






360. 


3000 






480. 


4000 






600. 


5000 





67 





BASIC l.Ml 


13 


Unit 


Person Unit 


Perwjn 


.1 


1 


13 


10 


.3 


n 


2 6 


20 


.4 


3 


3 9 


30 


.5 


4 


5 2 


40 


.7 


5 


6 5 


50 


.8 


6 


7 8 


60 


.9 


7 


9 I 


70 


1 


8 


10 4 


80 


12 


9 


11 7 


90 




Bosic Unit 13 


100 






26. 


200 






39. 


300 






52. 


400 






65. 


600 






78. 


600 






91. 


700 






lot 


800 






117. 


900 






130. 


1000 






260. 


2000 






390. 


3000 






520. 


4000 






650. 


5000 





68 





BASIC UNIT 


|14 


Unit 


Person Unit 


Person 


.1 


1 


14 


10 


.3 


2 


2.8 


20 


.4 


3 


4.2 


30 


.6 


4 


5.6 


40 


.7 


5 


7.0 


50 


.8 


6 


8.4 


60 


1.0 


7 


9 8 


70 


1.1 


8 


11.2 


80 


13 


9 


12.6 


90 




Basic Unit 14 . 


100 






28. 


200 






42. 


300 






56. 


400 






70. 


500 






84. 


600 






98. 


700 






112. 


800 




, 


126. 


900 






140. 


1000 






280. 


2000 






420. 


3000 






560. 


4000 






700. 


5000 





69 





hash: umt 


ir> 


I 'nit 


Person Unit 


Person 


2 


1 


IS 


10 


.3 


2 


3 


20 


.5 


3 


4.5 


30 


.6 


4 


6 


40 


.8 


5 


7 5 


50 


.9 


6 


9 


60 


11 


7 


10 5 


70 


12 


8 


12 


80 


14 


9 


13 5 


90 




Hasic Unit 15 


100 






30. 


200 






40. 


300 






60. 


400 






73. 


500 






90. 


600 






105. 


700 






120. 


800 






135 


900 






350. 


1000 






300. 


2000 






450 . 


3000 






600. 


4000 






750. 


5000 







BASIC UNIT 


16 


Unit 


Person Unit 


Person 


.2 


1 


1.6 


10 


.3 


2 


3.2 


20 


.5 


3 


4.8 


30 


.6 


4 


6.4 


40 


.8 


5 


8.0 


50 


1.0 


6 


9.6 


60 


1.1 


7 


11.2 


70 


1.3 


8 


12.8 


80 


1.4 


9 


14 4 


90 




Basic Unit 16 . 


100 






32. 


200 






48. 


300 






64. 


400 






80. 


500 






96. 


600 






112. 


700 






128. 


800 






144. 


900 






160. 


1000 






320. 


2000 






480. 


' 3000 






640. 


4000 






800. 


5000 





71 





BASIC 


UNIT 


17 


Unit 


Person Unit 


Person 


.2 


1 


1.7 


10 


.3 


2 


3 4 


20 


.5 


3 


5 1 


30 


.7 


4 


6.8 


40 


.9 


5 


8 5 


50 


1.0 


6 


10 2 


60 


1.2 


7 


11 9 


70 


1.4 


8 


13 6 


80 


15 


9 


15.3 


90 




Basic Unit 17 . 


100 






34. 


200 






51. 


300 






68. 


400 






85. 


500 






102. 


600 






119. 


TOO 






136. 


800 






153. 


900 






170. 


1000 






3 to. 


2000 






510. 


3000 






680. 


40(»0 






850. 


5000 





TZ 





BASIC UNIT 


18 


Unit 


Person Unit 


Person 


.2 


1 


1.8 


10 


.4 


2 


3.6 


20 


.5 


3 


5.4 


30 


.7 


4 


7.2 


40 


.9 


5 


9.0 


50 


1.1 


6 


10.8 


60 


1.3 


7 


12.6 


70 


1.4 


8 


14.4 


80 


1.6 


9 


16.2 


90 




Basic Unit 18 . 


100 






36. 


200 






54. 


300 






72. 


400 






90. 


500 






108. 


600 






126. 


700 






144. 


800 






162. 


900 






180. 


1000 






360. 


2000 






540. 


3000 






720. 


4000 






900. 


5000 





73 





HASIC IMI 


19 


Hnil 


Person - Unit 


Person 


.2 


1 


19 


10 


.4 


2 


3 8 


20 


.6 


3 


5 4 


30 


.8 


4 


7.6 


40 


10 


5 


9 5 


50 


11 


6 


11 4 


60 


13 


7 


13 3 


70 


1 5 


8 


15 2 


80 


17 


9 


17.1 


90 




Basic Unit 19 . 


100 






38. 


200 






57. 


300 






76. 


400 






95. 


500 






114. 


OUO 






133. 


TOO 






152. 


BOO 






171 


you 






I'M) 


1000 






3»0. 


2000 






570. 


3000 






760. 


4000 






950. 


SOOO 





74 





BASIC UNIT 


20 


Unit 


Person Unit 


Person 


.2 


1 


2.0 


10 


.4 


2 


4.0 


20 


.6 


3 


6.0 


30 


.8 


4 


8.0 


40 


1.0 


5 


10.0 


50 . 


1.2 


6 


12.0 


60 


1.4 


7 


14.0 


70 


1.6 


8 


16.0 


80 


1.8 


9 


18.0 


90 




Basic Unit 20 .0 


100 






40. 


200 






60. 


300 






80. 


400 






100. 


500 






120. 


600 






140. 


700 






160. 


800 






180. 


900 






200. 


1000 






400. 


2000 






600. 


3000 






800. 


4000 






1000. 


5000 





75 





BASIC 


LMT 


22 


Unit 


Peraon 


Unit 


Person 


.2 


1 


2 2 


10 


4 


2 


4 4 


20 


.7 


3 


6 6 


30 


.9 


4 


8.8 


40 


11 


5 


11 


50 


13 


6 


13.2 


60 


15 


7 


15.4 


70 


18 


8 


17 6 


80 


2 


9 


19 8 


90 




Basic Unit 


22. 


100 






44 


200 






66. 


300 






88. 


400 






110. 


500 






132. 


600 






154. 


700 






176. 


800 






198. 


900 






220. 


1000 






410. 


2000 






660. 


3000 






880. 


4000 






1100. 


5000 







BASIC UNIT 


24 


Unit 


Person Unit 


Person 


.2 


1 


2.4 


10 


.5 


2 


4.8 


20 


.7 


3 


7.2 


30 


1.0 


4 


9.6 


40 


1.2 


5 


12.0 


50 


1.4 


6 


14.4 


60 


1.7 


7 


16.8 


70 


1.9 


8 


19.2 


80 


2.2 


9 


21.6 


90 




Basic Unit 24. 


100 






48. 


200 






72. 


300 






96. 


400 






120. 


500 






144. 


600 






168. 


700 






192. 


800 






216. 


900 






240. 


1000 






480. 


2000 






720. 


3000 






960. 


4000 






1200. 


5000 







BASK 


: I. MI 


25 


Unit 


Person 


Unit 


Pernon 


.3 


1 


2 5 


10 


.5 


2 


5 


20 


.8 


3 


7.5 


30 


I 


4 


10 


10 


1.3 


S 


12 5 


50 


1 .5 


6 


15 


(.0 


1.8 


7 


17 5 


70 


2 


8 


20 


80 


2 3 


9 


22 5 


90 




Kasic Uui 


1 25. 


100 






50. 


200 






75. 


300 






100. 


400 






125. 


500 






150. 


600 






175. 


700 






200. 


800 






225. 


000 






250. 


1000 






500. 


2000 






750. 


3000 






1000. 


4000 






1250. 


5000 





7tt 





BASIC UNIT 


26 


Unit 


Person Unit 


Person 


.3 


1 


2.6 


10 


.5 


2 


5.2 


20 


.8 


3 


7.8 


30 


1.0 


4 


10.4 


40 


1.3 


5 


13.0 


50 


1.6 


6 


15.6 


60 


1.8 


7 


18.2 


70 


2.1 


8 


20.8 


80 


2.3 


9 


23.4 


90 




Basic Unit 26 . 


100 






52. 


200 






78. 


300 






104. 


400 






130. 


500 






156. 


600 






182. 


700 






208. 


800 






234. 


900 






260. 


1000 






520. 


2000 






780. 


3000 






1040. 


4000 






1300. 


5000 





79 





BASIC UNIT 


28 


Unit 


Person Unit 


IVnton 


3 


1 


2.8 


10 


.6 


o 


5 6 


20 


.8 


3 


8 4 


30 


11 


4 


11 2 


40 


1.4 


5 


MO 


50 


17 


6 


16.8 


60 


2 


7 


19.6 


70 


2 2 


8 


22 4 


80 


2 5 


9 


25 2 


90 




Basic Unit 28 . 


100 






56. 


200 






84. 


300 






112. 


400 






140. 


500 






168. 


600 






196 


700 






224. 


800 






oro 


')00 






280. 


1000 






560. 


2000 






840. 


3000 






1120. 


4000 






1400. 


5000 







BASIC 


UNIT 


30 


Unit 


Person 


Unit 


Person 


.3 


1 


3.0 


10 


.6 


2 


6.0 


20 


.9 


3 


9.0 


30 


1.2 


4 


12.0 


40 


1.5 


5 


15.0 


50 


1.8 


6 


18.0 


60 


2.1 


7 


21.0 


70 


2.4 


8 


24.0 


80 


2.7 


9 


27.0 


90 




Basic Unit 


30. 


100 






60. 


200 






90. 


300 






120. 


400 






150. 


500 






180. 


600 






210. 


700 






240. 


800 






270. 


900 






300. 


1000 






600. 


2000 






900. 


3000 






1200. 


4000 






1500. 


5000 





81 





BASIC 


IN IT 


32 


Unit 


Person 


Unit 


Person 


.3 


1 


3 2 


10 


.6 


2 


6 1 


20 


1.0 


3 


9 6 


30 


13 


4 


12 8 


40 


1.6 


5 


16 U 


50 


1.9 


6 


19 2 


60 


2.2 


7 


22 t 


70 


2.6 


8 


25 6 


80 


2.9 


9 


28 8 


90 




Basic Unit 


32. 


100 






6i. 


200 






96. 


300 






128. 


400 






160. 


500 






192. 


600 






OO.i 


700 






256 


800 






288 


<»(»0 






320. 


1000 






640. 


2000 






960. 


3000 






1280. 


4000 






1600. 


5000 







BASIC 


UNIT 


34 


Unit 


Person 


Unit 


Person 


.3 


1 


3.4 


10 


.7 


2 


6.8 


20 


1.0 


3 


10.2 


30 


1.4 


4 


13.6 


40 


1.7 


5 


17.0 


50 


2.0 


6 


20.4 


60 


2.4 


7 


23.8 


70 


2.7 


8 


27.2 


80 


3.1 


9 


30.6 


90 




Basic Unit 


34. 


100 






68. 


200 






102. 


300 






136. 


400 






170. 


500 






204. 


600 






238. 


700 






272. 


800 






306. 


900 






340. 


1000 






680. 


2000 






1020. 


3000 






1360. 


4000 






1700. 


5000 





83 





BASIC 


UNIT 


35 


Unit 


IVrRon 


llmt 


P«»rRf>ii 


.4 


1 


3.5 


10 


.7 


2 


7 


20 


11 


3 


10 5 


30 


1.4 


4 


14 


40 


1.8 


5 


17 5 


50 


2.1 


6 


21 


60 


2 5 


7 


24 5 


70 


2 


8 


2B 


80 


3 2 


9 


31 5 


90 




Hasic Unit 


SS. 


100 






70. 


200 






105. 


300 






140. 


400 






175. 


500 






210. 


600 






245. 


700 






2110. 


800 






315. 


000 






350. 


1000 






700. 


2000 






1050 . 


3000 






1400. 


4000 






1750. 


5000 





84 





BASIC 


UNIT 


36 


Unit 


Person 


Unit 


Person 


.4 


1 


3.6 


10 


.7 


2 


7.2 


20 


1.1 


3 


10.8 


30 


1.4 


4 


14.4 


40 


1.8 


5 


18.0 


50 


2.2 


6 


21.6 


60 


2.5 


7 


25.2 


70 


2.9 


8 


28.8 


80 


3.2 


9 


32.4 


90 




Basic Unit 


36. 


100 






72. 


200 






108. 


300 






144. 


100 






180. 


500 






216. 


600 






252. 


700 






288. 


800 






324. 


900 






360. 


1000 






720. 


2000 






1080. 


3000 






1440. 


4000 






1800. 


5000 


• 



85 





HASIC 


IMT 


:i« 


Unit 


Poreon 


Unit 


Person 


.4 


1 


3 8 


10 


.8 


2 


7 6 


20 


1 I 


3 


11 4 


30 


1 5 


4 


15 2 


40 


1.9 


5 


19.0 


50 


2.3 


6 


22 8 


60 


2.7 


7 


26 6 


70 


3.0 


8 


30.4 


80 


3 1 


9 


34 2 


90 




Hiisic Unit 


38 


100 






76. 


200 






114. 


300 






152. 


400 






190. 


500 






228. 


600 






266. 


700 






304. 


800 






312. 


900 






380. 


1000 






760. 


2000 






1140. 


3000 






1520. 


4000 






1900. 


5000 







BASIC UNIT 


40 


Unit 


Person Unit 


Person 


.4 


1 


4.0 


10 


.8 


2 


8.0 


20 


1.2 


3 


12.0 


30 


1.6 


4 


16.0 


40 


2.0 


5 


20.0 


50 


2.4 


6 


24.0 


60 


2.8 


7 


28.0 


70 


3 2 


8 


32.0 


80 


3.6 


9 


36.0 


90 




Basic Unit 40 . 


100 






80. 


200 






120. 


300 






160. 


400 






200. 


500 






240. 


600 






280. 


700 






320. 


800 






360. 


900 






400. 


1000 






800. 


2000 






1200. 


3000 






1600. 


4000 






2000. 


5000 





87 





BAblC UNIT 


12 


Unit 


Person Unit 


I'crson 


.4 


1 


4.2 


10 


.8 


2 


8.4 


20 


13 


3 


12 6 


30 


1.7 


4 


16.8 


10 


2.1 


5 


21.0 


50 


2.5 


6 


25.2 


60 


2.9 


7 


29.4 


70 


3 4 


8 


33 6 


80 


3 8 


9 


37 8 


90 




Basic Unit 42 . 


100 






81. 


200 






126. 


3U0 






168. 


400 






210. 


500 






252. 


(.00 






294. 


700 






336. 


800 






378. 


000 






420. 


1000 






810. 


2000 






1260. 


3000 






1680. 


4000 






2100. 


5000 







BASIC UNIT 


43 


Unit 


Person Unit 


Person 


.4 


1 


4.3 


10 


.9 


2 


8.6 


20 


1.3 


3 


12.9 


30 


1.7 


4 


17.2 


40 


2.2 


5 


21.5 


50 


2.6 


6 


25.8 


60 


3.0 


7 


30.0 


70 


3.4 


8 


34.4 


80 


3.9 


9 


38.7 


90 




Basic Unit 43 . 


100 






86. 


200 






129. 


300 






172. 


400 


* 




215. 


500 






258. 


600 






301. 


700 






344. 


800 






387. 


900 






430. 


1000 






860. 


2000 






1290. 


3000 






1720. 


4000 






2150. 


5000 


• 





BASIC I. Ml 


n 


Unit 


Person Unit 


IVreon 


.4 


1 


4 4 


10 


.9 


2 


8 8 


20 


1 3 


3 


13 2 


30 


18 


4 


17 6 


40 


2 2 


5 


22 


50 


2.6 


6 


26 t 


60 


3.1 


7 


30 8 


70 


3 5 


8 


35 2 


80 


4.0 


9 


3'> b 


<»0 




Ho.sic Unit 44. 


100 






88. 


200 






132. 


300 






176. 


400 






220. 


5(To 






264. 


bOO 






308. 


700 






352. 


800 






396. 


900 






410. 


1000 






880 . 


2000 






1320. 


3000 






1760. 


4000 






2200. 


5000 





90 





BASIC UNIT 


45 


Unit 


Person Unit 


Person 


.5 


1 


4.5 


10 


.9 


2 


9.0 


20 


1.4 


3 


13.5 


30 


1.8 


4 


18.0 


40 


2.3 


5 


22.5 


50 


2.7 


6 


27.0 


60 


3.2 


7 


31.5 


70 


3.6 


8 


36.0 


80 


4.1 


9 


40.5 


90 




Basic Unit 45 . 


100 






90. 


200 






135. 


300 






180. 


400 






225. 


500 






270. 


600 






315. 


700 






360. 


800 






405. 


900 






450. 


1000 






900. 


2000 






1350. 


3000 






1800. 


4000 






2250. 


5000 





91 





BASIC UNIT 


46 


Tiiit 


Person Unit 


Person 


.5 


1 


4 6 


10 


.9 


2 


9.2 


20 


1 .4 


3 


13 8 


30 


1 H 


1 


18 4 


40 


2 3 


5 


23 


50 


2 8 


6 


27 6 


60 


3 2 


7 


32.2 


TO 


3.7 


8 


36 8 


80 


11 


9 


41 .4 


90 




Hasic Unit 46. 


100 






92. 


200 






138. 


300 






184. 


400 






230. 


.''jOO 






276. 


(lOO 






322. 


TOO 






368. 


800 






414 


«)00 






460 . 


1000 






•)20. 


2000 






1380. 


3000 






1840. 


4000 






2300. 


5000 







BASIC 


UNIT 


48 


Unit 


Person 


Unit 


Person 


.5 


1 


4.8 


10 


1.0 


2 


9.6 


20 


1.4 


3 


14.4 


30 


1.9 


4 


10.2 


40 


2.4 


5 


24.0 


50 


2.9 


6 


28.8 


60 


3.4 


7 


33.6 


70 


3.8 


8 


38.4 


80 


4.3 


9 


43.2 


90 




Basic Unit 


48. 


100 






96. 


200 






144. 


300 






192. 


400 






240. 


500 






288. 


400 






336. 


700 






384. 


800 






432. 


900 






480. 


1000 






960. 


2000 






1440. 


3000 






1920. 


4000 






2400 . 


5000 





93 





IJA8IC 


INIT 


50 


I'liit 


Person Unit 


IVrxon 


.5 


1 


5 


10 


1.0 


2 


10 


20 


1.5 


3 


15 


30 


2.0 


4 


20 


40 


2.5 


5 


25.0 


50 


3 


6 


30 


60 


3 5 


7 


35.0 


70 


4 


8 


40 


80 


4 5 


9 


45.0 


90 




Husic Unit 50. 


100 






100. 


200 






150. 


300 






200. 


400 






250. 


500 






300. 


600 






350. 


700 






400. 


800 






450. 


'>00 






500. 


1000 






1000. 


2000 






1500. 


3000 






2000. 


4000 






2500 . 


5000 





94 





BASIC 


UNIT 


75 


Unit 


Person Unit 


Person 


.8 


1 


7.5 


10 


1.5 


2 


15.0 


20 


2.3 


3 


22.5 


30 


3.0 


4 


30.0 


40 


3.8 


5 


37.5 


50 


4.5 


6 


45.0 


60 


5.3 


7 


52.0 


70 


6.0 


8 


60.0 


80 


6.8 


9 


67.5 


90 




Basic Unit 75 . 


100 






150. 


200 






225. 


300 






300. 


400 






375. 


500 






450. 


600 






525. 


700 






600. 


800 






675. 


900 






750. 


1000 






1500. 


2000 






2250. 


3000 






3000. 


4000 






3750. 


5000 





95 



MI<:MOHAM)rM 



WEIGHT OF ARTICLES (ARMY CUP). 
(Cup measures 1| Pints) 

Lb. Oz. 

Apples, evaporated 7 

Beans, pinto 1 4 

Beans, white 1 6 

Beans, lima : 1 3 

Beans, red kid 1 3 

Coffee, roasted, G 9 

Corn Dried 14 

Cornmeal 1 2 

Currants 1 5 

Eggs, broken 1 11 

Flour 14 

Hominy, fine 1 2 

Milk, bulk 1 9 

Oats, rolled 8 

Peaches, evaporated 14 

Peas, dried 1 4 

Prunes, evaporated 14 

Raisins 14 

Rice 1 4 

Salt, table 1 10 

Syrup, can 2 

Sugar, loaf 14 

Sugar, white 1 3 

Tea, mix 5 

Tea, Young Hyson 9^ 



REMARKS 

16 tablespooafuls are 1 W. Cup 

1 W. Cup is 8 oz. 

2 W. Cups are 1 Pint 
2 Pints are 1 Quart 

4 Quarts are 1 Gallon 

All measures are level full. 



97 



AUnCLF, CONTAI.NER and PORTION 



Articles 


No. 
2 


No. 
2J 


• 
No. 
3 


No. 
10 


.Mis- 
eel. 


Por- 
tion 


Canned Veg.t 

A.sparagus .... 
Heuns. can. . . . 
Ueuns. Lima . . 
Beans, string. . 

f 'orn 

I»ea8 1 


260Z 
i9oz 
2O0Z 
2O02 

I60Z 
lOoz 
ISoz 


3I0B 
31oz 
3I0X 
3loz 


31 oz 
3I0Z 

37m 


•• 


2 1b. 
8 1b. 

P^ 
6 oz. 

1 lb. 

1 lb. 

1 lb. 
lea. 
lea. 

2 J lb 
lib. 
1 lb. 
1 lb. 
201b 

ISot 
I601 
I60Z 
I60Z 
I80Z 
I60Z 
I60Z 

lloi 


5 
6 
6 
5 
8 
6 


Tomato 

VeKetal>le«: 

A.soaragus .... 

Celery 

Lettuce 

Watercress. . . 

Hadishes. bun. 
FriiitM: 

Hla(kl>erries . . 

Currants 

Grapefruit 

Cantaloupe. . . 

Pineapple. . . . 

Ha.spberries. . . 

Slrawl)errie8. . 

\N hortlel)errie8 

Watermelon . . 
(banned: 

Apricots 

Cherries 

Peaches 

Pears 

Pineapple. . . . 

Plums 

Preserves: 


a 

5 

24 
5 
4 

5 

5 
6 

6 
8 

6 
H 

7 
8 

7 

10 


Jelly 

Marmalade. . . 
Ileiiiihrii: 

< '.aiM-rH 

Catsup 

Chili Sauce. .. 
Chow chow. . . 

(Wierkins 

Olives 

Pi. kled Onions 
Worcester 
Sauce 


10 
10 

4 
4 

1(1 
1(1 
12 
' 10 
12 

14 



ARTICLE, CONTAINER and PORTION 



Articles 


Misc. 


Por- 
tions 


Canned Sea Food: 

Salmon 


15^ oz. 
8f oz. 

Igal. 
35 lbs. 
38 lbs. 
12 lbs. 

10 oz jar 
14 " " 

18 " " 
26 " " 
28 " " 

28 oz. 

19 oz. 
4 lbs. 
1 doz. 

jr 

1 gal. 

2 oz. bot. 
8 oz. bot. 
8 oz. bot. 
2 oz. bot. 


4 




2 


Sea Food: 

Oyster Stew 


30 


Whitefish 


100 


Halibut 


100 


Codfish, salt 


100 


Applebutter: 

No. 8 


4 


No. 12 


5 


No. 16 


7 


No. 22 


13 


No. 30 


15 


Kraut, No. 3 


5 


Kraut, No. 2 


3 




12 


Onions, green bun 


20 


Pickles 


100 


Rhubarb, fresh 


6 




60 


Vanilla Extract 


140 


VaniUa Extract 


540 




540 


Lemon Extract 


140 



99 



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THE COST PRICE 

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TABLE 

Stif^iir 


(A) 

10 1b 


Syriii) 




vukL : 


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26 lb. 


Milk 


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17 ■ 


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30 • 


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14 * 


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16 lb 




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